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1
Line a 24-count mini muffin tin with mini paper cups.
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2
Melt one-half of the chocolate, either in the top of a double boiler or in the microwave, until a smooth pour-able consistency. If you do this in the microwave, make sure and only heat for 30 seconds at a time and stir between additional 30 second intervals.
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3
Using about 2 teaspoons of melted chocolate per cup, coat the bottoms and the sides of the paper cups (pour the chocolate in the paper cup, then roll it around until it coats the sides). Refrigerate for about 30 minutes or until chocolate is hardened.
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4
In a medium mixing bowl, mix the almond butter, honey and vanilla until combined. Add powdered sugar, mix to combine, then refrigerate for about 30 minutes.
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5
Roll a ball of the almond butter mixture and place one into each cup. The balls should be roughly 2 large teaspoons (divide the almond butter mixture into quarters to help evenly distribute).
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6
Melt the remaining chocolate as you did the first half, until a smooth pour-able consistency. Pour evenly among the 24 cups, covering the almond butter. Sprinkle a few salt flakes on the top
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7
Chill cups for at least 1-2 hours, or until set.
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8
Notes:
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9
- Store these in an airtight container in the refrigerator or freezer
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10
- Depending on your preference, you can also substitute the dark chocolate for semi-sweet chocolate (or whatever you prefer) and you can substitute the almond butter for peanut butter.
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11
- I recommend using a good-quality melting chocolate (I love Trader Joe's Pound Plus).
