in a food processor, blend almond flour, flax meal, almond butter, medjool dates, cocoa powder, dairy-free milk, vanilla extract, and maple syrup until smooth.

line a muffin tin with parchment paper cups. divide the mixture evenly among the cups and press down to form the base.

create an indent in the center of each cup. in a small bowl, combine shredded desiccated coconut and maple syrup.

place a spoonful of the coconut mixture into the indent of each cup. drizzle with melted chocolate and top with a whole almond.

freeze the cups for a couple of hours until set. enjoy the cups straight from the freezer or allow them to thaw slightly before eating. store any leftovers in the freezer.