Preheat your oven to 325 degrees Fahrenheit and grease a cupcake pan with coconut oil, or use a silicone tray without oil.

Add the almond flour, oat flour, baking soda, sea salt, and cocoa or cacao powder to a small bowl. Stir to combine.

Add the dates and water to a small blender. Blend until smooth. Add the blended date paste, almond butter, coconut oil, and vanilla to the bowl. Stir until combined and smooth.

Spoon half of the mixture evenly into 6 cupcake molds. Add two pieces of dark chocolate on top of each filled cupcake. Top evenly with the remaining batter.

Bake in the oven for 17-20 minutes, or until firm on the edges but slightly soft in the center. Let slightly before serving. Make sure you serve these warm so the inside chocolate is melted.