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Place the almonds in a small bowl and set aside.
In a medium bowl, add the almond butter and coconut flour, mixing until well combined.
Line a baking sheet with parchment paper (or wax paper) and roll the almond butter mixture into 18 balls and place them on the lined baking sheet.
Freeze while you melt the chocolate.
In a small pot over medium-low heat, add the chocolate chips, coconut oil, and optional cacao powder.
Add the melted chocolate to a small bowl
Remove the nut butter balls from the freezer, and, using a toothpick, pierce the balls, dip them in chocolate, and place them back on the baking sheet.
Add one almond on top of each ball.
Use the remaining chocolate to drizzle over the top, if desired.
Freeze for 10 minutes.