Soak pitted dates in hot water for 5 minutes then drain and discard date water.
In a food processor add ingredients in this order: dates, shredded coconut, gluten-free oats, watermelon seeds, spices, olive oil and liquid stevia.
Process and pulse until mixture is formed (about 5 minutes or more depending on the strength of your food processor).
Cut strips of parchment paper and put 1 strip into each singular muffin tin cup, about ½-inch wide making this crust easy to pull out once complete.
Add spoonfuls of mixture to a mini muffin tin. Flatten with your fingers so it fits into the mini muffin tin.
Chill in the fridge for 15 minutes.
Once chilled, use your fingers to create a dip/cup in the center of the crust for the chocolate mousse, by pressing your fingers into the center and molding it to create a cup shape.
Chill again until you are ready to add the chocolate mousse.