Step 1

Bottom Layer: Grease or spray 8 cups of two standard size, 12-count muffin tin.

Step 2

In a food processor, process the dates, almond butter, oats and pecans until very well blended. Add the protein powder and milk; process until well blended into a sticky, cohesive dough (add more milk if needed). Add the remaining pecans; pulse until pecans are broken down and just incorporated into the dough.

Step 3

Divide mixture evenly between the prepared cups, firmly tamping down and smoothing tops of each. Refrigerate while preparing chocolate layer.

Step 4

Chocolate Layer: In a microwave safe bowl, melt the chocolate, almond butter and milk in 15 to 30 second intervals, stopping to stir, until melted. Divide mixture evenly on top of the bottom layers, smoothing the tops. If desired, top with pecans, gently pressing down to adhere. Refrigerate the cups for at least 2 hours until very firmly set. Run a thin knife around the edge of each and gently remove each cup. Store in the refrigerator.