Toast the almond flour in a small skillet over medium heat until just slightly browned, approximately 3-5 minutes.
Line a mini cupcake or muffin pan with cupcake liners.
Thoroughly mix the toasted almond flour with the rest of the crust ingredients in a small bowl, until it is well combined and forms little pebbles.
Add about 1 tbsp of the crust mixture to each cupcake liner. Press the crust down to compact it. There should be about ⅓ of the crust remaining.
For the filling, whip the cream cheese, butter and coconut oil together until it’s well mixed and fluffy, about 3 minutes. Stir in the remaining filling ingredients, plus all but 1 tsp of the leftover crust mixture.
Evenly distribute the filling into each cupcake liner and smooth it out so there’s an even surface on top. Sprinkle the tops with the remaining crust mixture.
Freeze for at least 60 minutes to harden and set the filling before eating.