Base:

Grind 1 cup of almonds in processor with coconut until fine.
Add the dates one at a time and blend until it becomes a paste.
Divide between 12 muffin holes and press down to form a base

Chocolate Layer:

Grind the rest of almonds in processor with coconut until fine.
Add protein powder,coconut milk, 4 tbsp honey and cocoa and blend well, until it becomes smooth.
Divide between the 12 muffins holes and press down.

Topping:

Mix together coconut cream and rest of honey in a small zip lock bag.
Let all the air out and close firmly.
Cut a small hole in the corner and draw the coconut mixture on the cakes in desired pattern.
Sprinkle cacao nibs over.

Place in the freezer overnight 6-8 hours.
Serve straight from the freezer.