Prepare a mini muffin loaf pan by lining with mini muffin liners. If you don’t have the pan, you can just use 12 liners!

Melt the chocolate with the coconut oil in your microwave in 15 second increments until smooth and glossy. Stir throughout the melting process.

In a separate bowl, mix together your creamy almond butter, maple syrup, and melted coconut oil. The mixture will start to seize slightly, and that’s okay! We want it to be a little doughy, so that it’s easier to add into the almond butter cup without spreading.

Now, place about ½ tablespoon amounts of your melted chocolate into the muffin liners. Using a spoon or a wooden skewer, drag the chocolate slightly up onto the inner edges of the muffin pan. We want to make sure that the almond butter will be sealed well!

Now place about 1 tsp (heaping) of your almond butter mixture right on top of the melted chocolate in the muffin liner. Use a spoon or the wooden skewer to flatten it into the chocolate slightly. Don’t worry about spreading it too much to the edges of the melted chocolate as we want to keep it contained.

Finally, add about 1 tsp amounts of chocolate on top of the almond butter, using a spoon to ensure that the chocolate fully covers the almond butter, smoothing the chocolate out and making sure it goes straight to the edges of the cup, sealing the almond butter inside.

Transfer the muffin pan to your freezer, until it sets – about 30 minutes. Finish with flaky sea salt and enjoy! Store in freezer.