In a large bowl, whisk together almond flour, tapioca flour, pure cocoa powder and salt. 

In a small bowl, mix together melted butter (or coconut oil), vanilla and maple syrup. 

Pour wet ingredients into dry ingredients and combine with a wooden spoon. 

Place dough in fridge to chill for 30 minutes. 

After 30 minutes, remove dough from fridge and use hands to combine dough into a nice, smooth, round ball. 

Line a mini muffin tin with mini muffin liners. 

Separate dough into small balls, using 1/2 tbsp for size reference and place in liners. 

Using thumb, press down on each dough ball so that dough goes up on sides of liner and a cavity forms in the middle. 

Bake cookies at 400 degrees for 10 minutes. 

Remove from oven and use the back side of a 1/4 tsp to reform the center cavity in the cookie. 

Let cookies cool completely in muffin tin. 

While cookies are cooling, make fudge filling by combining cocoa, honey and melted coconut oil in a small bowl. 

Add in vanilla extract and salt, mix well. 

Once cookies are cooled, fill each cookie with about 1 tsp of fudge filling. 

Place muffin tins in the refrigerator so filling will harden, about 30 minutes. 

Once filling is set, remove cookies from muffin tins and liners.

Eat cookies straight from the fridge or let sit out for 5-10 minutes before enjoying. 

Store cookies in airtight container in refrigerator or freezer.