Chocolate Almond Butter Cups

For the almond butter:
In food processor, blend almond butter, agave nectar, and melted coconut oil until smooth, using the tamper if necessary.

For the chocolate:
While blending, in a separate bowl, whisk agave nectar, melted coconut oil, unsweetened cacao powder, cinnamon, and vanilla extract. Once you think you have whisked enough, stir it a little longer. This will ensure all the ingredients blend well together, especially the cacao powder, which has a tendency to clump.

Pour just enough of the chocolate mixture into muffin tins to cover the bottom. Refrigerate for a few minutes to set. This makes the first layer of chocolate strong enough to hold the almond butter mixture.

Using a teaspoon, add almond butter mixture to the first layer of chocolate. Spread evenly, if necessary, using the backside of the teaspoon. Top immediately with remaining chocolate.

Place in freezer until ready to serve.