Step 1

Place foil or paper liners into the wells of a mini muffin pan (you’ll need about 24).

Step 2

Place the chocolate chips and almond butter in a glass or other microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring each time, until the ingredients are melted and smooth.

Step 3

Pour the mixture into your muffin liners, filling almost to the top. Rap the tin on the counter to level and sprinkle with a bit of the sea salt.

Step 4

Freeze till set, at least 1 hour.