Line a cupcake tin and set aside.

Take the coconut sugar and place it in a coffee bean grinder and pulse for 30 seconds until fine.

Add to a large mixing bowl with the rest of the ingredients and mix with spoon until blended.

Spoon the mixture into your cupcake liners and set aside.

Over low heat add the chocolate chips and butter and melt.

Mix with heat resistant spatula and when melted drop a spoonful on top of the almond butter mixture.

Place in the freezer for at least 2 hours before eating. Leave them in the freezer until you are ready to eat them.