Melt coconut oil or grass fed butter on low heat. Stir in almond butter until fully incorporated. Mix in cocoa powder until dissolved.
Add stevia and taste the chocolate mixture. Then pour chocolate into a glass measuring cup with a spout and divide into the rubber ice cube molds. Place in freezer until fully solid (about 45 minutes). Pop the chocolate truffles out, place them in a mason jar and store in the freezer or fridge!
Fun pptional add ins are flaky sea salt on top of chocolate molds (place in freezer for a couple minutes to get a little solid before topping with sea salt so it doesn't drop), chia seeds or cacao nibs!
Storing the chocolate truffles in the fridge will give them a softer texture than in the freezer. If keeping for a few weeks, store in freezer to last longer.