Preheat oven to 350º. Line a 12-count
muffin pan with paper baking cups.
To make base crust, measure 1 cup
coconut flour into a medium mixing bowl.
Cut 1/2 cup of almond butter into flour
with a pastry blender (or use a fork). The
mixture will be in small chunks.
Stir in chocolate almond milk until a
firm dough forms. Divide dough equally
into muffin cups; about 1-2 tablespoons
per cup. Press dough firmly into each cup.
Bake 10 minutes, then let cool slightly.
While base crust is in the oven, chop
cherries into 1/2-inch chunks. (The cherries
are easiest to cut when still frozen).
Place cherries in a medium bowl.
Stir in coconut sugar, 3 tablespoons
of coconut flour and almond extract. Set
aside to thicken for a few minutes while
making crumble topping.
Combine coconut chips with sliced
almonds in a small bowl.
Cut 1 tablespoon almond
butter into coconut/almond
mixture until it clumps together.
Stir in chocolate chunks.
To assemble, spoon cherry
filling onto baked base crust,
dividing equally. Sprinkle crumble
topping over cherry filling.
Bake 20 minutes. Let cool 10
minutes, then remove from pan.
Allow to cool. Store in a covered
container in the refrigerator.