▫️Place mini baking cup liners in a mini muffin tin
▫️Melt 1 cup vegan mini dark chocolate chips with 1 tablespoon coconut oil (or for refined sugar-free use my homemade vegan chocolate recipe [linked in bio])
▫️Pour a thin layer of chocolate into the bottom of the baking cup liners and place in the freezer
▫️In a small mixing bowl combine 1/3 cup of raw creamy almond butter (or any nut or seed butter you like) with 1.5 tablespoons pure maple syrup, 1 tablespoon coconut flour and 1/4 teaspoon salt. ▫️Remove the muffin tin from the freezer and place a small amount of the almond butter mixture in the center of each baking cup. Then pour the remaining chocolate overtop until the baking cup liners are full. Place the muffin tin back in the freezer and allow to fully harden (about 20 minutes). Remove from freezer, peel off the liners and enjoy at room temperature
▫️Oh, and don't forget to top with a lil flaky sea salt - because chocolate and salt and almond butter will forever be the best combination