In a bowl place almond butter, shredded coconut, collagen powder and sea salt. Mix until well combined.
In a double broiler, melt the chocolate or chocolate chips. Add coconut oil and stir to combine. Remove from heat.
In candy molds, deep ice cube tray, or mini muffin tin fill chocolate enough to cover a bottom layer. Add a small amount (maybe 1 teaspoon or less) of almond butter mixture and try to get it in the center. Fill remaining area with chocolate and do not overfill. If using a topping, place a sprinkling on top.
Place in refrigerator for 1 hour or more and remove from molds.