Add the coconut oil and chocolate chips to a small sauce over low/medium heat and melt. Stir occasionally. Add a thin layer of melted chocolate to 12 mini muffin cups and place in freezer for 10 minutes.
Combine coconut flour, baking powder, salt and water to a small bowl and mix well. Cook in the microwave for 1 minute. Then, stir in the vanilla almond butter.
Grab the muffin tin from the freezer and fill all 12 cups with an even amount of the cake layer (about ¾ full) then pour the remaining chocolate over each cup and place in freezer for 30 minutes to an hour.
Store in the freezer in an airtight container.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2016/10/17/vanilla-almond-butter-cake-cups/