Grease a mini muffin pan with coconut oil. In a mixing bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, and a pinch of salt. Mix until a thick, crumbly dough forms.

Divide the dough into 12 equal portions and press each firmly into the muffin pan to create tart shells. Place the pan in the freezer for at least 15 minutes to set.

In a food processor, add ripe avocados, maple syrup, nut butter, and vanilla extract. Blend on high until smooth. Adjust the sweetness as necessary.

Spoon the avocado filling into each chilled crust and smooth the tops. Return the tarts to the freezer for at least 1 hour to firm up.

Gently remove the tarts from the muffin pan and serve chilled, garnished with dried rose petals or nut butter if desired.