Line a 24 cup mini muffin pan with baking cups.To make the chocolate glaze, melt the chocolate chips and coconut oil together, in a double broiler or microwave, until smooth.f you microwave, stir every 30 seconds until the chocolate mixture is completely smooth. Pour 1 teaspoon of melted chocolate in each cup and pop the muffin tin into the freezer for 10 minutes.Meanwhile, in a bowl place the almond butter, coconut oil, pure vanilla extract, honey and mix to combine. Remove the muffin pan from the freezer and add a heaped teaspoon of almond butter mixture into each cup. Pour enough melted chocolate over the almond butter mixture to cover the top. Place in the freezer for 30 minutes to 1 hour to set.Keep refrigerated in an airtight container until serving.