Process everything (dates, almonds, hazelnuts, 2 tbsp of agave nectar, goji) except the berries in a food processor until the ingredients start sticking together. This will take a few minutes. Add the berries and just process the mixture until the berries have the desired size.
Press the mixture evenly and firmly into the cups of a silicone muffin pan. Let them rest in the freezer for around half an hour. Meanwhile you can start preparing the frosting.
Gently melt the cocoa butter over a bain marie. Throw the avocado, 4 tbsp of agave nectar and cacao powder in a food processor and blend until smooth. Add some sea salt to taste and at the very end the melted cacao butter. Mix until it's nicely incorporated.
Remove the cupcakes from the freezer and carefully take them out of the silicone pan. Spoon the frosting into a piping bag and decorate the cupcakes.
Garnish the cupcakes with some berries. If you don't eat them right away, store in the fridge.
Author: Stefanie Zaun, Germany