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1
Melt chocolate chips and coconut oil in a bowl.
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2
Line a mini muffin tin with cupcake liners and pour a thin layer of the melted chocolate into each muffin liner, making sure the entire bottom is covered with chocolate.
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3
Once all liners have chocolate in the bottom, throw the pan into the freezer for about 5 minutes so the chocolate can harden up.
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4
After 5 minutes, take the pan out and put a dollop (about 1 tsp) of nut butter on top of the hardened bottom layer of chocolate in each mini muffin liner.
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5
After 5 minutes, take the pan out and put a dollop (about 1 tsp) of nut butter on top of the hardened bottom layer of chocolate in each mini muffin liner.
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6
Once nut butter is in each cup, take the rest of your melted chocolate and add some to each cup so that the nut butter is completely covered with chocolate.
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7
Put cups back into freezer for about 1 minute to allow top chocolate layer to begin to harden. After 1 minute, take pan out of freezer and sprinkle the top of each cup with sea salt and any other flavoring you prefer.
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8
Put back into freezer for about 5 minutes and once top layer is pretty solid, move the cups into the fridge for about 20 minutes to finish hardening completely.
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9
Take out of fridge when ready to serve and enjoy!
