Preheat oven to 325°F. Grease a 9-inch round cake pan or 8-inch spring form pan, or coat with cooking spray. Or line 30 mini muffin cups.
Place raisins, dates and water in a blender jar or food processor bowl; let stand for fruit to soften.
Combine almond meal, cocoa, coconut flakes, baking soda and salt in a mixing bowl.
Blend the raisins, dates, and water until smooth. Add eggs, coconut oil and vanilla; blend until smooth.
Stir raisin-date mixture into the dry ingredients just until combined. Spread batter evenly in prepared pan.
Bake 30-40 minutes or until a pick inserted in center comes out clean. 18 minutes for mini-muffins. Cool 10-15 minutes before slicing, or serve room temperature.