Preheat your oven to 350 degrees F.
Line two muffin tins with about 24 muffin/cupcake wrappers, and set aside.
Toss the almonds with the Shoyu on a small baking sheet and bake for about 5 to 8 minutes until the almonds are browned.
Let cool, roughly chop and set aside. Combine the peanut butter, maple syrup, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit around the sides.
Add the cereal, along with the carob chips, 1/2 cup of the chopped almonds, and most of the coconut (reserve a tablespoon for the topping). Stir until well coated. Spoon two heaping tablespoons of the mixture into each muffin wrapper and press into place with the back of a spoon. Sprinkle with the remaining chopped almonds and coconut and refrigerate until completely cool.