Place the unopened coconut milk cans in the refrigerator at least 24 hours before you intend to assemble the trifles.

In a food processor fitted with the steel blade, combine the walnuts, coconut, dates, 6 tablespoons of cocoa powder, and salt. Process until fine and crumbly. Add the maple syrup and pulse until combined.

Open the cans of coconut milk and scoop out the thick layer of cream on top, leaving the thinner liquid behind. Place the cream in the bowl of a stand mixer or other large bowl if you intend to use a hand mixer. With the whisk attachment, mix on high speed until fluffy and smooth. Beat in coconut sugar and remaining 2 tablespoons of cocoa powder.

In 6 dessert cups or glasses, layer 1 heaping tablespoon chocolate crumb mixture, 2 tablespoons coconut whip mixture, and a scant ¼ cup berries. Then repeat with the remaining ingredients. Refrigerate until ready to serve.