Puree the almonds or walnuts until you have a coarse meal and set aside.
Puree ⅓ cup of the dates, then mix the dates and almond meal to create a sticky dough.
Divide the dough between 12 lined muffin tins, pressing it down into the bottom. The dough will fill the cups about ¼ of the way.
Combine all of the remaining ingredients except for the berries in your blender or food processor and puree until totally smooth. If the mixture seems grainy, give your blender a break, then puree some more. Keep pureeing and taking breaks until you have a creamy mixture.
Pour the mixture evenly into the cups.
Top with your berries, and chill for 1 hour or until you're ready to serve.