Soak Almonds in 2-4 cups (or more) of water overnight. Almonds should be well covered in water.
After soaking overnight, drain water and rinse almonds.
Put almonds in a blender, along with the pitted dates and 4 cups of fresh, filtered, or spring water. Blend well.
Using a milk nut bag or cheesecloth* held over a bowl, pour blended almond mixture through the bag or cloth. The liquid will go into the bowl. Almond pulp will stay in the bag or cloth.
Squeeze, squeeze, squeeze the liquid through the bag or cloth, getting every last drop of almond milk.
Add natural sweetener, if desired, like maple syrup or vanilla. Stir or shake after next step.
Pour into a clean or sterilized bottle (milk bottle or mason jar work well). Shake lightly to mix sweetener, if necessary. Store in refrigerator and use within 3-5 days.