Coat two non-stick 12-mini muffin pans with cooking spray and add about ¼ tsp of unsweetened shredded coconut to the bottom of each cup. Shake the pans gently so that the coconut climbs and clings to the sides a bit. Set aside.
Add banana, avocado and date paste to your food processor and blend until smooth and creamy.
Add almond pulp, cocoa powder, coconut flour, cinnamon and salt and blend until well incorporated, mo more. Throw in coconut, pistachios and cacao nibs and pulse a few times just to mix them in.
Divide this mixture between the 24 cups of your prepared mini muffin pans.
Gently press a whole almond on top of each “muffin” and place in the oven for 20 minutes.
Allow to cool completely on a cooling rack before removing from pan.
Keep in an airtight container in the refrigerator for up to a week.
Notes
* To make date paste, simply pack a glass jar (Mason type) full of pitted dates then top with water. Put that in the fridge for 24 hours then process in the food processor until nice and smooth then transfer this mixture back into the jar. This will keep for several weeks in the refrigerator (if you don’t end up eating it all by the spoonful!)Grain Free, Gluten Free, Vegan, No Sugar Added, Paleo Friendly