In a bowl, combine the ingredients for the crust: the cacao powder, coconut flour, maple syrup, and 1/4 cup coconut oil.
In a separate bowl, mix together almond butter and 2 tsp of coconut oil for the filling.
In a microwaveable bowl (or double boiler), melt the chocolate chips and 2 tsp of coconut oil and stir until combined. I used the microwave and it took only 30-45 seconds. Keep an eye on it – chocolate can burn easily!
In lined mini cupcake pans (you can use standard sized mold as well – you’ll just have to add more of each layer), press 1 1/2 tsp of the crust firmly into each opening until you’ve used it all up.
On top of the crust, add 1/2 tsp of the almond butter filling to each.
Freeze for 2-3 minutes until the almond butter has firmed up. This will keep the chocolate ganache layer and the almond butter from combining.
Once the almond butter has chilled, layer 1/2-1 tsp of ganache onto each cup.
Freeze for another 10-20 minutes (or refrigerate for an hour or so) until the ganache has hardened.