Line a 24 mini muffin tray with muffin cups. In a saucepan over medium heat add almond butter and coconut oil and mix until smooth. Pour batter evenly into muffin cups and top with diced prunes and shredded coconut. Store in the fridge to set for 4 hours or the freezer for 2 hours. Keep these almond butter cups stored in the fridge for 1 week or freezer for 1 month, they are best enjoyed cold!