Line a muffin pan with 12 paper muffin liners. Set aside.
Combine all of the ingredients for the two separate bowls. Stir until fully incorporated. (Mixture will be a bit firmer than brownie batter, but if it's too thick and clumpy, stick in the microwave for 15 seconds).
Drop one heaping tablespoon of almond butter mixture into each muffin tin. Add one heaping tablespoon of the chocolate mixture. Use your fingers to spread out the almond butter and chocolate mixture until it spreads out in the muffin tin.
Place in the freezer for about 30 minutes until hardened.
Storage: Store these almond butter cups in a freezer-safe bag in the freezer. They're perfect to pull out when you need a little something sweet.