In small saucepan, combine dates and water. Cover and bring to a boil. Remove lid and reduce heat to low. Mash dates with fork or potato masher. Add 1 Tbsp more water if needed. Continue to mash and stir until very thick and spreadable paste forms, about 5 to 10 minutes. You should have about 3/4 cup. Remove pan from heat. Stir in orange zest and pinch of salt, if desired. Set aside to cool.
Preheat oven to 350 F. Lightly grease 12-cup silicone mini muffin pan. Place pan on sturdy baking sheet.
In food processor fitted with metal blade, combine almond flour, oats, sugar, baking powder, cinnamon, and salt. Pulse until crumbly. Add coconut oil and almond butter. Pulse until mixture begins to hold together. If too crumbly, add 1 Tbsp water and continue whirling. Mixture should be like a dense cookie dough. You should have about 1 1/4 cups.
Taking half the cookie crumble dough, press equal amounts into bottom of each muffin cup. Gently press down to firmly pack. Divide date paste equally among cups and smooth out to evenly cover bottom layer of dough. Divide remaining dough among cups, evenly covering date paste. Gently pat down.
Place baking sheet with silicone muffin pan in center of preheated oven. Bake for 18 to 20 minutes, or until tops of cakes are relatively crisp. Remove tray and place on rack to cool. Cool silicone muffin pan completely before removing date cakes.
Per serving: 159 calories; 4 g protein; 7 g total fat (1 g sat. fat); 23 g total carbohydrates (15 g sugars, 2 g fiber); 64 mg sodium