Step 1

Grease holes of a 12-hole muffin pan and line with baking paper.

Step 2

Whiz almonds in a food processor until roughly chopped. Add nut butter, coconut oil, shredded coconut, rice malt syrup, cinnamon, vanilla and 2 tbs maple syrup, and pulse to combine.

Step 3

Divide among holes of muffin pan, using a spoon to press down. Freeze for 10 minutes or until slightly firmed.

Step 4

Meanwhile, to make topping, combine extra coconut oil, cacao powder and remaining 1/2 cup (125ml) maple syrup in a jug.

Step 5

Divide among muffin holes. Freeze for a further 30 minutes or until set. (Remove from pan and keep chilled if not serving immediately.)

Step 6

Top with extra almond and shredded coconut to serve.