Line mini muffin tins with paper liners and set aside.
To make the chocolate, add melted coconut oil, vanilla, cocoa powder, salt, cinnamon and liquid stevia to a bowl. I used about 60 drops of liquid stevia but adjust to your tastes.
Then spoon chocolate into the mini muffin cups to just cover the bottom. Place in the freezer to set for 10-15 minutes.
In the meantime, to make the filling, combine melted coconut oil, almond butter, coconut flour, shredded coconut, stevia, salt and cinnamon in a bowl. I used about 10 drops of liquid stevia for the filling, but again, adjust to your tastes.
Place filling in the refrigerator for 10 minutes or so to stiffen up.
Then, form little balls with the filling and drop them into the muffin cups.
Using the remaining chocolate, cover the filling completely. Freeze until set and ready to eat.