Melt all of the chocolate using a double boiler. If you are adding coconut oil, now is the time to do it. Just stir it in with the chocolate as it melts
Line a muffin pan with cupcake liners (regular or mini both work). Spoon a little of the melted chocolate into the liners. Fill them about ¼ of the way full.
Take the pan out of the freezer and scoop some almond butter on top of the chocolate. The amount of almond butter you use is completely up to you, but I wouldn’t fill it more than ¾ of the way.
Spoon more melted chocolate over the almond butter until it’s covered completely.
Put the muffin pan back in the freezer for 10-15 minutes. When you take it out, just pop the cups out of the muffin pan. Peel the liner off, and enjoy!