• Place avocado flesh, 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. 
• Serve in a glass jar or spoon into nut crusts (instructions below), and top with cacao nibs.
• Enjoy immediately, or set it in the refrigerator to firm and cool for at least 2 hours.

Crust (optional)

• In a food processor add almonds and coconut, and blend until they're all crumbled, about 10 seconds.
• Add the chopped dates and blend to combine, until it resembles the texture similar to gravel (sorry, I couldn't think of a more appetizing example)
• 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 to blend again. Add another date if you think it needs more stickiness.
• Press the crust into a greased or lined tart pan, ramekins, or muffin tins.
• Fill with the chocolate mousse.