Line a miniature muffin pan with small liners. Set aside.
In a small bowl, whisk together the almond butter, honey, and protein powder. Whisk until well incorporated.
In a microwave-safe bowl, add the chocolate chips and coconut oil. Place in the microwave and heat for 30 seconds. Stir. Heat in 20-second increments until the chocolate chips are just softened. Mine took about 1 minute. Stir until smooth.
Drop about 1 teaspoon of melted chocolate into each muffin liner. Tap the pan to smooth chocolate into an even layer, filling the bottom of the cup. Place pan in the freezer and freeze for about 5 minutes or until chocolate starts to harden.
Remove the pan from the freezer and now fill each muffin cup with about 1 tsp. of almond butter filling. Divide the batter evenly between all 12 cups. Immediately top each almond butter layer with one more tsp. of melted chocolate. Repeat for all cups. Tap the pan a few times to even out the chocolate.
Place muffin pan into freezer. Freeze for 15-20 minutes. Remove from freezer. Allow to thaw for 10 minutes. Peel off mini muffin liners. Enjoy!