Prepare a mini muffin tray with 24 mini muffin liners.

Start boiling water in a small pot and place a metal (or glasbowl over the top to create a double boiler. Add chocolate into the bowl and stir until completely melted.

Spoon a little melted chocolate into each muffin liner. You want just enough to cover the bottom of the liner. Rotate the tray around to get the chocolate into all the crevasses and up the sides. Only use about ⅓ of your melted chocolate! You will need the rest to cover the almond butter later

Refrigerate tray for 15 minutes until chocolate hardens.

Meanwhile, mix almond butter and maple syrup together.

Once the chocolate is hardened, drop a dollop of almond butter into each muffin liner. Press the almond butter down so there’s no gap between the almond butter and the chocolate sides.

Cover the almond butter with the remaining chocolate (use the double boiler to reheat the remaining chocolate if needed), then sprinkle a little bit of the flaky sea salt on top.

Refrigerate for another 15 minutes to set the rest of the chocolate.

Enjoy!