Over medium heat in a small pot, melt and combine almond butter and coconut oil and stir until smooth and blended. Add dry ingredients and stir until well-combined. Allow mixture to cool slightly. Add more sweetener as necessary depending on your preferences.
Pour mixture into silicon mold or mini muffin tins and place in the freezer for 3-4 hours. Garnish mini muffin tins with unsweetened shredded coconut.