Line 10 muffin cups and set aside

Melt the coconut oil over low heat until liquid but not hot and pour into a medium mixing bowl

Using the same sauce pan, soften 1/2 cup of the almond butter over low heat, then mix it together with the coconut oil and the remaining ingredients, with the exception of ½ cup of the almond butter

Cover the bottom of the lined muffin cups with about 1 tablespoon of the chocolate mixture and set in the freezer for about 5 minutes to set

Meanwhile, shape the remaining ½ cup of almond butter into 10 disks, about a heaping tablespoon each

Remove the muffin tin from the freezer and place an almond butter disk into each lined cup, then cover it with the rest of the chocolate mixture

Place it back into the freezer for an additional 15 minutes

I cut these into quarters and stored them in the freezer in a covered container