Blend cocoa powder, maple syrup, and coconut oil in a blender or food processor.
Pour into the bottom of mini cupcake liners, and place in freezer for 2 to 3 hours to set up.
Remove from freezer, add a teaspoon-sized amount of nut butter, then cover with more chocolate.
Place back in freezer until ready to serve.

1/2 cup cocoa powder
1/2 cup maple syrup
1/3 cup coconut oil
Peanut butter or almond butter for filling