Use a whisk to stir together the coconut oil, honey, and vanilla.

Continue whisking while adding the cacao powder until the chocolate is well blended.

Add paper muffin cups to a muffin tin.

Pour enough chocolate into the cups to just coat the bottom. Place the muffin tin in the freezer for 5-7 minutes.

Remove from the freezer and add a layer of almond butter on top of the chocolate.

Cover each cup with remaining chocolate to cover the almond butter. Smooth as much as possible.

Place in the freezer for at least 20 minutes. Remove the paper and serve.

Store in the freezer as they chocolate will melt at room temperature.