In a large bowl, mix the chopped almonds with the coconut oil, shredded coconut, honey and almond flour.
Add 1 tablespoon of the mixture to each individual cavity in cheesecake pan.
Chocolate Almond:
Combine the almond butter, coconut oil, cacao powder, honey, vanilla and salt in a bowl.
Place the bowl over a saucepan with a small amount water on low heat and stir ingredients until all is melted and fully combined (double boiler). Let chocolate cool for about 30 minutes.
To make the coconut whipping cream, you need to leave a can (14oz) of full fat coconut milk in the fridge overnight with the lid open. Remove the can from the fridge and take ½ cup of the coconut cream that forms on the top of the can and place it in a bowl. Whip the coconut with a hand mixer until fluffy.
Gently fold the coconut whipped cream into the chocolate/almond mixture and pour it over the crust.
Refrigerate for about 2 hours or until set before you remove each mini pie from the pan.
Garnish with raw cacao powder and chopped almonds before serving.
Notes
Recipe yields 7 Mini Chocolate Almond Pies. Keep refrigerated.