Pour chocolate chips & almond butter into two separate microwave safe bowlsAdd tsp of coconut oil to chocolate chips and microwave for 30 seconds, stir and repeat until liquidAdd 2 tsp of maple syrup in bowl with almond butter – microwave for 30 seconds and stir until evenly combined.Place you mini cupcake liners on a large plateCarefully pour almond butter 1/3 way up into each linerYou may need to lightly tap the liners to get the almond butter to settle evenlyTop each almond butter cup with a dollop of chocolate (liners should be 2/3 full)Place plate full of almond butter cups in the freezer overnight until setStore in freezer – take out 5 minutes before eating