Warm up the chocolate chips in a heat-proof bowl. Mix in 1 tbsp of coconut oil into the chocolate until a smooth, creamy mixture forms

Repeat with the white chocolate.

In a large bowl combine almond butter, pecans, and coconut shreds together. Chill in the refrigerator for 10 minutes.

Line a muffin tin with muffin liners. Fill 1/4 cupcake liner with creamy white chocolate. Refrigerate for 15-20 minutes or until hardened.

Dollop 1 tsp of the almond butter mixture on top of the chocolate.

Cover each dollop of peanut butter with more chocolate (using opposites) and smooth out the top.

Refrigerate for 1 hour or until the chocolate has hardened.

Remove the almond butter cups from the liners. Top off the cups with more chocolate, pecans, or coconut shreds.