Preheat your oven to 325 degrees Fahrenheit and grease a mini cupcake pan with coconut oil, or use a silicone tray without oil.

Add the almond flour, cocoa or cacao powder, baking soda, and sea salt to a small bowl. Stir to combine. Add the melted coconut oil, maple syrup, almond butter, water, and vanilla and stir until combined. Spoon evenly into 16 mini cupcake molds.

Bake in the preheated oven for 14-16 minutes. Let cool completely before removing from the cupcake pan.