In a food processor add almonds, 1 cup of dates, and coconut, blending until they’re all combined. Remove the lid and scoop out about two tablespoons of the mixture. With your hand form it into a ball, if it sticks together without crumbling apart then the crust is ready. If it crumbles, place it back into the processor, add a teaspoon of maple syrup or another date, and pulse again.
Cover a muffin pan with plastic wrap. Scoop out a couple of tablespoons of the crust mixture, and press it down into one of the muffin cups to form a tart shell. It should be about an inch deep. Repeat using the remaining crust mixture.
Place avocado flesh, 10 dates and cacao powder into a food processor. Blend until very smooth and creamy. This will take a few minutes. Add more dates or maple syrup to sweeten if necessary.
When smooth, spoon some of the mousse into each of the tart shells. Top each tart with a sprinkle of raw cacao nibs. Place in the refrigerator to firm for at least 30 minutes. Enjoy!