Measure the cacao and melt it over a water bath.
Meanwhile, blend dates and peanutbutter in a food processor/blender until smooth. Add some water if needed.
Chop the peanuts and mix them and the vanilla with the peanut cream.
Add 2 tbsp melted cacao to a muffin cup and turn it, so the cacao will coat the inside of the cup. Leave about 1⁄2 cm along the top of the sides free so you can take them out again. Set aside in the freezer for 5 min to allow the cacao to solidify
Distribute the peanut cream in the four muffin cup. Use a teaspoon to shape the peanut cream into the middle with spacealong the sides, so the cacao can run down along here.
Add 3 tbsp melted cacao on top of each muffin cup and leaveit to run down the size to form a "lid" on top of the peanutbutter cup.
Leave them to cool in the freezer for 5 min before enjoying.
Keep in the fridge for 2-3 weeks or freezer for 4-5 weeks.