Melt 3/4 cup coconut oil using your preferred method. I like to melt mine in the microwave, which only takes a few seconds (that's if it's not already in the liquid state, which it tends to be during the summer months).
In a small mixing bowl (preferably one that’s equipped with a spout) melt the cacao paste in the microwave in 20-30 second intervals and stir well for an equal amount of time between each melting session until it’s there are no lumps left; stir in 1/4 cup of the melted coconut oil, as well as the cinnamon, vanilla powder and almond extract. Mix delicately until completely combined.
Divide the melted chocolate equally between the 12 muffin cups and place in the fridge to set for about 5 minutes.
Meanwhile, in another mixing bowl, add the almond butter (or any other all natural nut butter that you like), ground cinnamon and 1/4 cup of the melted coconut oil. Stir to combine, then pour that heavenly mixture over the set chocolate. Send the cups back to the fridge until that new layer has set, about 5 to 10 minutes again.
While the cups are busy firmin' up, add 1/2 cup of creamy coconut butter to the bowl that you melted your coconut oil in (there should be 1/4 cup of oil left in it) and stir until well incorporated.
Delicately spoon that mixture over the almond butter layer, then garnish each cup with a whole almond or a pinch of toasted coconut flakes.
Send back to the refrigerator to finish setting, at least an hour.
These will keep for several weeks if stored in the refrigerator in an airtight container.