Dark Chocolate Almond Butter Cups Recipe

Line a muffin tin with 4 paper muffin liners.

Melt the chocolate chips, almond butter, and coconut oil in a double boiler on low heat.

Stir in the sea salt.

Pour the mixture into the muffin cups, filling each about 1/3 full.

Place in the freezer for 5 minutes to harden.

Drop a spoonful of almond butter on top of the hardened chocolate, and sprinkle with coarse sea salt.

Pour the remaining chocolate mixture over the almond butter, filling each muffin cup to the top.

Sprinkle with more coarse sea salt.

Chill in the refrigerator for at least 10 minutes or until completely set.

Store in an airtight container in the fridge.