Carefully spoon about 1 tsp. (5 ml) of chocolate into the cupcake liners and let it set. Then drop 1 tsp. (~5 g) of almond butter filling into the center of each cup. If the almond butter is sticking up, gently press it down so each cup has a smooth top layer. Just be careful that the filling doesn't get all the way to the sides of the cupcake liners. There should still be some room for chocolate.
Divide the remaining chocolate among the almond butter cups, about 2-3 tsp. (10-15 ml) per cup.
Freeze for one hour or until solid.
Store leftover almond butter cups covered in the refrigerator for up to 1 week.
For longer term storage, freeze in an airtight container for 1-2 months.