Method

• 1.
  Grease holes of a 12-hole muffin pan and line with baking paper.
• 2.
  Whiz almonds in a food processor until roughly chopped. Add nut butter, coconut oil, shredded coconut, rice malt syrup, cinnamon, vanilla and 2 tbs maple syrup, and pulse to combine.
• 3.
  Divide among holes of muffin pan, using a spoon to press down. Freeze for 10 minutes or until slightly firmed.
• 4.
  Meanwhile, to make topping, combine extra coconut oil, cacao powder and remaining 1/2 cup (125ml) maple syrup in a jug.
• 5.
  Divide among muffin holes. Freeze for a further 30 minutes or until set. (Remove from pan and keep chilled if not serving immediately.)
• 6.
  Top with extra almond and shredded coconut to serve.