For the base, finely chop the almonds, cashew nuts and muscovado sugar with a food processor. Add the cocoa powder and coconut oil and run the food processor again for a few seconds.
Pour the mixture into a bowl, add the chopped cookies and mix. If the mixture is too soft, put the bowl in the freezer for 5 minutes to solidify.
Pour the mixture into 4 non-stick tart or cupcake molds, about 8 cm in diameter, and press down with the back of a spoon to distribute evenly and form a small rim.
Place the mini crostatas in the freezer for at least 10 minutes.
Once firm, remove the cupcakes from the molds, fill with SKYR coconut and decorate with pistachios.
Store in the refrigerator until just before serving.