• Line a mini muffin tray with 16 liners.

For Filling:

• In a medium bowl, combine almond butter, melted baking chocolate,* salt, maple syrup, and vanilla extract. Set aside.

For Coconut Butter Cups:

• In a food processor, add the shredded coconut and process until smooth, stopping occasionally to wipe down sides of bowl with spatula (about 3-5 minutes). This may take longer than 5 minutes, just stop periodically and stir with spatula. Once the coconut becomes a smooth butter consistency (it doesn't have to be extremely smooth), add melted coconut oil and vanilla extract and process once again until coconut oil and vanilla are combined.

To Assemble:

• Scoop one teaspoon of the coconut butter mixture into the bottom of each muffin cup. Gently shake the muffin tray to allow the mixture to settle evenly in cups. Scoop one teaspoon of the chocolate-almond filling and roll, then flatten into a disc with your fingers. Gently place on top of coconut butter mixture in cup. Repeat until all cups have filling. Finally, place another teaspoon of the remaining coconut butter mixture on top of filling, smoothing with the back of the teaspoon if necessary. If there is extra coconut butter left, use it to top off the cups.
• Once complete, give the muffin tray a gentle shake once more. Place muffin tray in the freezer for 15-20 minutes to set.
• If making chocolate drizzle, place melted chocolate in a plastic baggie, twist the bag so that chocolate fills one corner, and cut the very tip so that you may decorate with it.
• Store in the fridge in an airtight container if not serving immediately.