If coconut oil is solid, warm it in a water bath to liquefy.

Blend liquid coconut oil, almond butter, and vanilla extract until smooth.

In a separate bowl, combine maca, chia seeds, camu camu berry powder, cinnamon, and salt.

Add the dry ingredients to the wet ingredients and blend.

Mix in coconut nectar sweetener on low speed.

Incorporate cacao nibs.

Pour the almond butter mixture into molds.

Freeze until solid.

If necessary, liquefy coconut oil and cacao butter in a warm water bath.

Blend liquid coconut oil, cacao butter, and cacao powder until smooth.

Add maca, vanilla extract, and salt to the chocolate mixture and blend.

Stir in cacao nibs.

Sweeten to taste with coconut nectar sweetener.

Remove frozen almond butter chunks from molds.

Fill molds 1/3 to 1/2 full with the chocolate mixture.

Gently press almond butter chunks into the chocolate.

Cover the almond butter with chocolate.

Smooth the tops and add crushed almonds (optional).

Freeze for 10 minutes.

Remove from freezer and enjoy.