Place a silicone muffin tin on a cutting board or baking sheet so it is stable, you will need to be able to move it around, set aside for later.

Melt the coconut oil by microwaving in 20 second increments in a medium size mixing bowl.

When the coconut oil is completely melted add the sugar free chocolate chips and stir. Microwave in 20 second increments until the chocolate is smooth. Be sure to stir in between heating to make sure the chocolate melts evenly.

Carefully spoon the melted chocolate into standard size silicone muffin tins. Spoon enough to cover the bottom well. 

Once the base of the muffin tins are covered carefully tilt it back and forth so it covers up the sides slightly. Place in the freezer or fridge and let chill for 10 minutes. 

Spoon the almond butter into each cup (you can heat this for 15 seconds so it is smooth if you want) 

Spoon the remaining chocolate over the almond butter and tilt back and forth so smooth. 

Place in the fridge or freezer until set.