1. Melt the dark chocolate chips and coconut oil together in the microwave for 30 second increments until smooth.
2. Line a muffin tin with parchment liners and pour a small amount of chocolate into each cup. Freeze for 10 minutes.
3. Add about a half teaspoon of almond butter to each cup and pour the remaining chocolate over top.
4. Top with flaky sea salt and freeze for at least an hour. Enjoy.
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