For the cups:
For the filling:
Blend the almonds and dates in a food processor until integrated. Add water if necessary to blend.
Take a spoonful of paste and make a ball. Put it in a pie baking pan and with the tip of a wooden spoon, gently press in the middle and push the mixture to the sides. Cover the cup and level the top edge. Repeat with all the paste.
Put the molds in the fridge for half an hour and raise the edges using a butter knife.
For the mousse, beat the evaporated coconut milk (previously refrigerated) until it doubles its volume. Then add the coconut condensed milk and keep beating for 3 minutes. Pour coconut mousse into each cup to the brim and leave in the freezer for 3 hours.
Add the blackberries on top at the moment of serving.
