Using a food processor, pour the melted oil into a half-cup and add to the machine. Next scoop the almond butter into the measuring cup and the almond butter will just fall out. Next, add the cocoa and the honey or maple syrup.
Add a splash of vanilla extract, a pinch of salt and process until it all comes together, about 30 seconds to 1 minute. You may want to scrape the sides of the food processor and then pulse a few more times.
Using a mini cupcake holder with 24 cups, place mini cupcake liners in each space.
Now get two spoons. Place the food processor right next to your muffin tin and carefully fill a spoon with chocolate mixture and then use the other spoon to scrape the mixture into the liners. Repeat until finished. (This may get a little messy, so just be careful not to overload the spoon and use the second spoon to catch any overage...)
When you have filled the liners with the chocolate mixture, add in nuts and/or sprinkle with unsweetened shredded coconut.
Place the muffin tin in the refrigerator for at least 30 minutes so they harden. Take note that they will not harden completely, so expect it to melt a bit on your fingers when you eat one.
Reserve minis in a plastic bag and store in the freezer so you can grab one when you need "something sweet," but want to make a healthy choice.