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To make the filling, mix the peanut butter, rice malt syrup and almond meal with the sea salt in a small bowl.
Sit a medium bowl over a pot of boiling hot water. Break the chocolate into pieces and place in the bowl, stirring as it melts. Alternatively make up a batch of my raw chocolate bearing in mind the end result won’t be as heat stable as the melted chocolate.
Line a mini muffin tray with mini patty cases. Place a tablespoon of the melted or raw chocolate in the base of the small patty case. Place in the fridge or freezer to set (or partially set).
With wet hands roll a scant teaspoon of the filling into a ball and flatten slightly. If your peanut butter mix is too wet, chill in the fridge to firm (if it’s still very wet, you can thicken with more almond meal).
Spoon over the remaining chocolate and place back into the fridge or freezer to set.
Store in an airtight container in the fridge or freezer.