Prepare the cups. Line the muffin liners on a baking sheet big enough for the liners, but small enough for the fridge. Set aside until needed.
Set up a double boiler for the chocolate. If you do not have a double boiler, fill a pot about 1/4 full with water and bring to a boil.
Reduce to a simmer. Fit a glass bowl into the pot, making sure the bowl does not touch the water. Make sure the water does not splash up from the sides of the bowl as it is important water does not splash into the chocolate.
Add the half of Dark Chocolate Chips (2 cup) to the bowl with Coconut Oil (1 tablespoon). Stir with a rubber spatula until melted.
Pour the chocolate into the muffin liners until they are 1/4 to 1/2 full. They all do not have to be exactly even! Once finished, refrigerate for 20 minutes until hardened.
In the meantime, make the second batch of sauce. Clean the original bowl (reserving any chocolate that was left behind).
Repeat the process with the remaining dark chocolate chips and Coconut Oil (1 tablespoon) adding any excess chocolate sauce from prior.
Remove the cups from the fridge. Add 1/2 spoonful of Maple Almond Butter (3/4 cup) to each chocolate cup, using two fingers to spread the butter evenly. You almost have to press the butter to have it spread without damaging the liner.
Pour the second batch of chocolate sauce until the cups are just full.
Sprinkle with Sea Salt Flakes (to taste). Refrigerate for 20-30 minutes until hardened.
Melt the Coconut Oil (1/4 cup) in a microwave or over the stove. Mix with the Unsweetened Cocoa Powder (1/4 cup) until combined.
Add the coconut/cocoa mix to a blender with the Banana (3) and Almond Milk (1/2 cup). Blend until smooth, about 1-2 minutes.
Add in the chocolate cup pieces and give a quick stir. Pour into a loaf pan and freeze 1-2 hours until solid.
Thaw at room temperature or zap in the microwave a few seconds to "scoop". Serve on a sugar cone, or in a bowl with crushed sugar cones. YUM!