Mix all the ingredients together.

Form into 10 small circles and drop into a greased muffin tin with strips of parchment paper fitted.

Use plastic wrap over a cylindrical object (i.e. a rolling pin) to form into crusts along the side of the muffin tin.

Bake at 350F for 7 mins.

Remove from the oven, immediately use the plastic wrap over the cylindrical object to form the crusts as thin as possible (they will have expanded during the baking).

Put back in the oven (with no heat) to crisp up for 10 minutes. Remove and allow to cool to room temperature.

In a small bowl, combine the egg yolks, almond butter and vanilla until a paste forms.

Combine the tapioca starch, potato flour, maple syrup, coconut sugar, almond milk and cocoa together in a medium saucepan until no lumps remain.

Place on heat and allow to come to a slow boil, stirring frequently.

Once boiling and slightly thickened, add the egg mixture in three batches, stirring constantly.

Once all combined, continue to stir until the mixture is thickened sufficiently.

Pour into the cooled crusts and chill in the refrigerator for at least 2 hours.