Base:

Process 1 cup almonds and coconut together until fine, starting on a low speed and gradually working to a higher one.
Add 1/4 cup agave, and then the dates one at a time while the processor is going until the mixture becomes sticky.
Press the mixture into cupcake/muffin cups

Filing:

Blend 2 cups almonds in food processor until fine.
Add all 1 cup agave, coconut oil and coconut milk and blend until smooth.
Divide the mixture into two separate bowls.

Lemon, Kumquat and Coconut Filling:

Mix the lemon, marmalade and coconut into half the filling mixture
Spoon into cupcake/muffin cups on top of base
Freeze for 6-8 hours.

Dark Chocolate Mud Chip Filling:

Mix cacao/cocoa into half the filling mixture
Spoon into cupcake/muffin cups on top of base
Sprinkle cacao nibs on top and press down gently.
Freeze for 6-8 hours.