Combine all ingredients in the bowl of your food processor and process on pulse until well incorporated and mixture sticks together.
Divide evenly between 24 mini cupcakes molds lined with plastic film (for easy removal) and press firmly to create mini crusts. You don't have to bring them all the way to the top. Set aside while you make the filling.
For the Almond Butter Filling
In the bowl of your food processor (you don’t have to rinse the bowl out), add all of the ingredients and process until smooth and well combined.
Divide evenly onto the reserved crusts using a teaspoon or, if available, a pastry bag equipped with a medium round piping tip. Set aside.
For the chocolate topping
In the bowl of your food processor (again, you don’t have to rinse the bowl out), add all of the ingredients and process until smooth and well combined.
Spoon on top of the almond butter filling or, if available, use a pastry bag equipped with a medium star piping tip. Garnish with whole raw almonds if desired.
Refrigerate the cups for at least 6 hours before indulging. (yeah, I know... TORTURE!)
Store in the refrigerator or freezer. If freezing, thaw for a few minutes before eating. I find the colder they are, the better!