Step 1

Line a muffin tin with 12 paper cups. Then, melt the chocolate and coconut oil together in a bowl in the microwave in 20 second increments, or over a double boiler. While the chocolate is melting, place the 1/2 cup of almond butter in the freezer for 5-10 minutes.

Step 2

Fill each muffin tin with 1 tablespoon (or slightly less) of melted chocolate. Once they're all full, gently tap the muffin tin to flatten the chocolate and remove air bubbles. Then chill in the fridge for 5 minutes.

Step 3

Once the almond butter is chilled and slightly firmed up, add a dollop (approximately 2 teaspoons) into the middle of each muffin cup. You can flatten it with your finger, but try to keep the almond butter in the middle and not too close to the edge.

Step 4

Add about 1 1/2 tablespoons of melted chocolate on top of the almond butter, then very gently tap the muffin tin to flatten the almond butter cups. Sprinkle flakey sea salt on top of each cup.

Step 5

Chill in the fridge for 10 minutes, or until completely firm.