Place 12 small cupcake tins on a baking sheet.
In a microwavable safe bowl, melt the chocolate and 1 1/2 tbsp coconut oil, stirring frequently.
Fill the bottom of the cups evenly with chocolate.
Freeze for 15 minutes, or until firm.
Heat the nut butter and 2 tbsp of coconut oil in the microwave.
Stir in the powdered sweetener, almond flour and sea salt, until smooth
Put a small amount of filling on top of each chocolate circle.
Note: It's okay if it doesn't reach all the sides.
Freeze for another 10 minutes or until firm.
Heat the remaining chocolate and remaining coconut oil (1 1/2 tbsp) in the microwave.
Pour the chocolate over the cups covering the entire area.
Return to the freezer for at least 20-30 minutes, until completely firm.
Note: Store in the fridge.
Serving Size 1 cup
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
