Pre-heat the oven to 350 ˚ F and spray a mini muffin pan with oil.
Put the dates and the applesauce (or banana) into a food processor and process until pureed. Add in the sunbutter, coconut oil, vanilla, and salt and process again until well blended.
In a separate bowl, whisk together the dry ingredients. Add in the pureed fruit and mix together with a hand blender. Slowly add in the brewed coffee while blending until incorporated. Stir in the chocolate chips if using.
Fill the mini muffin cups full (there is no need for liners with these). The batter is quite thick, so you can roll into balls and flatten into the muffin cups if you like.
Bake for 10-12 minutes. Let cool for a bit before removing from the pan.
Notes
You can cook the batter in an 8x8” pan instead; these will cook for @ 35 minutes at 350˚ F. These are very soft inside, but they set up well after they cool sufficiently.