Step 1

Line 6 cups** in a muffin tin with cupcake liners and set aside

Step 2

Add coconut butter, maple syrup and desiccated coconut, if using, to a small bowl and stir to combine

Step 3

Add coconut flour one tbsp at a time and mix well until a stiff dough forms. The amount of coconut flour you use will depend on how oily/drippy your coconut butter is

Step 4

Place the filling in the fridge to firm up further while you make the chocolate coating

Step 5

Add chocolate and coconut oil to a medium sized microwave safe bowl and microwave until smooth, stirring in 20-second increments

Step 6

Scoop 2-3 teaspoons of filling into your hands and mold into a ball then flatten slightly and gently press one whole almond into the top. Repeat until you've made 6 filling patties

Step 7

Add 1 - 2 tbsp melted chocolate to each muffin cup until they're about ⅓ full. Place coconut butter 'patty' on top and finish with another 1 - 2 tbsp melted chocolate

Step 8

Repeat until all 6 muffin cups are full then top with shredded coconut and chopped almonds

Step 9

Place muffin tin into freezer and freeze for 15 - 20 minutes

Step 10

Remove almond joy cups from muffin tin and allow to thaw slightly before peeling off cupcake liners

Step 11

Store in an airtight container in the freezer