For the 'oreo cookie' crumbsLightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes).
This is very important taste-wise, so don't skip!Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt.
Add in butter, mix until thoroughly combined.
Press about 1/3 of the mixture into cupcake liners or silicon molds and leave the remaining 2/3 as 'crumbs'.
Place both in the freezer while you make the vanilla cream.