Put the dates, peanut butter and vanilla in a food processor and blend for about 2-3 minutes until well combined. Then add the chopped peanuts and almonds to the mixture and mix well until you get a nice homogeneous mixture. Pour the mixture into a mold that has previously been lined with parchment paper. Press with your fingers to get an even layer. Set aside.
Prepare the cream separately by stirring all the ingredients together with a spoon. If the mixture is very thick you can add 1-2 tablespoons of almond milk or water.
Finally, pour the cream over the first layer and add a little bit of crushed peanuts on top. Refrigerate for at least 2 hours. Then chop rectangles with a knife and wrap each one individually in foil. Store them in the refrigerator.