Melt coconut butter by placing it in a bowl of warm water. Stir well to incorporate the oil.
In a food processor, add all ingredients for the filling and blend for about 10 seconds until well combined. Taste and adjust for sweetness and flavor. Set aside. (If mixture does not hold shape, refrigerate it for 10 minutes to firm up)
Chop chocolate into large chunks and place chocolate and coconut oil in a microwave safe glass measuring cup. Melt in the microwave using 30 second intervals. Stir smooth.
Pour about 1 tsp chocolate into each well of the ice cube tray. Tilt the tray to make a thin coat halfway up the sides. Save the remaining chocolate for pouring on top.
Using an oval shaped 1/2 Tbs measuring spoon, scoop the coconut mixture to form the candy filling. Press an almond on top.
Use your hands to re-shape the candy filling, if needed, to fit neatly inside the wells (careful not to make them too wide)
Repeat for remaining filling mixture. Pour chocolate on top.
Freeze the candies for 30-60 minutes until solid.
When set, twist the ice cube tray to “crack” the candies free. Invert the ice cube tray onto a platter for easy removal. Enjoy!
To store: keep refrigerated for up to 10 days.Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).Featured Tools & Ingredients Coconut Butter (also known as manna)