Preheat the oven to 350º.
Begin by slicing the dates into quarters. They will blend easier in the food processor and you make sure there are no pits.
Add 1 tablespoon of water to the chia seeds to plump them up a little. Set aside.
Place dates in a medium pan along with the almond butter, coconut oil, vanilla, and the other tablespoon of water. Cook over low heat until just blended well.
Add the dry ingredients to a large bowl.
Add the wet ingredients to the dry ingredients and, using your hands, knead everything together. It should be like a thick cookie batter.
Rub a little coconut oil over each of the 12 mini muffin pan cups.
Divide the dough into the 12 cups.
Press the dough up the side of each cup, being careful not to break through the bottom of the oatmeal cup.
Bake the cups on the middle rack for about 18 minutes. My cups were not crunchy, but firm. If you would like crunchy cups, cook them a bit longer.
Let cups cool in pan for 20 minutes.
Add 1 tablespoon of yogurt to each cup.
Top with strawberries, blueberries, and a piece of mint if desired.
Serve immediately or refrigerate until time to serve.