Place dates and plant milk in a small saucepan over medium heat. Bring to a boil for about 1 minute and then turn the heat down to low. Let simmer for about 2-3 minutes until they mash nicely with a fork. Mash them to a fine puree with a fork or potato masher. Let them cool down for a couple minutes while you mix together the dry ingredients.
In a medium sized bowl, whisk together the almond flour, baking powder, salt and cocoa powder. Set aside.
In the small saucepan containing the cooked date/milk mixture, add the rest of the liquid ingredients: mashed banana, eggs, vanilla and the melted coconut oil. Mix them together until well combined then pour the liquid ingredients into the dry.
Fold together the liquid and dry ingredients until just combined. Do not over mix. The mixture can still be a bit lumpy.
Spoon into a greased mini muffin pan (24 size). Bake at 350 for about 11 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a minute before removing from the mini muffin tin. Gently loosen using a plastic knife or other small plastic kitchen tool.