Preheat oven to 350° F. Grease a 24-cup mini-muffin pan with coconut oil.
In a large mixing bowl, whisk together flours, pistachios, cardamom, cinnamon, cloves, salt, and baking powder. Add the yogurt and maple syrup. Whisk in the almond milk (batter will be stiff).
Spoon into the muffin pan, evenly distributing batter into 24 cups, and leveling off each one with the back of a spoon.
Bake 11 to 15 minutes. Let cool on a wire rack, then transfer the cake bites to a plate.
Put all ingredients in a blender and process until smooth. Spread one teaspoon frosting on each cake bite.
Sprinkle a bit of chopped pistachios over frosting. Add gold leaf , if desired
Serving Size: 24