make the base: add almond flour, flax meal, almond butter, dates, cocoa powder, dairy-free milk, and vanilla to a food processor. blend until a sticky dough forms. divide and press evenly into the bottoms of 8 silicone muffin cups.

make the almond butter cups: melt the chocolate and spoon into parchment paper muffin cups. bring the chocolate up to the side of the cups and freeze 10 minutes. mix the almond butter, maple syrup and coconut flour, then spoon onto the hardened chocolate. coat with the remaining chocolate and freeze for at least 30 minutes.

make the filling: add coconut cream, cocoa powder, and dates to the food processor. blend until smooth and creamy. spoon into the brownie base layer.

chill: cut the almond butter cups into pieces, place inside the chocolate filling and place the cups in the freezer until fully set (about 3–4 hours, depending on temperature).

store: keep in an airtight container in the freezer for up to 2 months. let's the cups thaw about 20 minutes or so to get that softer ice cream like texture. you can also quickly warm up in the microwave for 15 seconds.