In a glass bowl or the top of a double boiler, stir together unsweetened coconut, coconut oil, coconut milk, 2 Tbsp of raw honey, and pinch of sea salt. Place bowl on top of a pan of simmering hot water. Stir the mixture together until it incorporates into a smooth paste. Approximately 3 minutes.
Drop dollops of mixture into cupcake wrappers, in a mini muffin tin. Press one almond onto the top of each coconut cup.
Place in freezer for 5 minutes or until firm and cold.
Melt chocolate and 1 1/2 Tbsp honey in a double boiler or pan of hot water. Remove frozen coconut cups from freezer and pour chocolate over the top of each. Place in refrigerator to firm.
Almond Joy cups can keep in the refrigerator or in the freezer and defrost as desired.