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While it certainly depends on the recipe, I would recommend substituting some of the cocoa butter with coconut butter--the kind made out of the flesh, not just the oil. However, coconut oil does have a lower melting point than cocoa butter, so if that's what you have, it may help. Substituting some almond butter also sounds like a good idea. Just letting the treat sit at warmer temperatures will allow the texture to soften and the flavors to bloom.
Maybe if you share the recipe, folks here can give you some more specific suggestions . . .