Soften the almond butter by placing the jar in a bowl of hot water. Mix the vanilla and coconut oil and add 2 teaspoons into seven paper cup molds or silicone molds and freeze.
Make the chocolate by melting the cacao butter and cacao paste in a double boiler over simmering water.
Remove from heat and mix in the vanilla, honey and coconut cream.
Add 1 teaspoon of chocolate on top of the frozen almond butter and return to the freezer until chocolate is set.
Add two more teaspoons of almond butter on top of the chocolate and freeze.
Notes
*Coconut Cream: cream that forms on the top of a can of full fat coconut milk when left in the fridge overnight.Recipe yields 7 almond butter cups. Store in the freezer.