1tablespoonground chia seeds, you can just grind whole chia seeds in a coffee grinder or Magic Bullet
pinchfine grain sea salt
flaked sea salt for on top, optional
Instructions
Line a mini muffin tin with mini muffin cups.
In a small bowl add almond butter, ground chia seeds, the maple syrup and a pinch of sea salt. Stir until well combined and place to the side.
Chop or break the chocolate into pieces and melt it in a double boiler (or place it in a bowl and microwave at 10 second intervals stirring in between each interval until melted.) Remove from the heat and stir the melted coconut oil into the melted chocolate. Mix well.
Drizzle about a teaspoon or so of melted chocolate into mini muffin cups then carefully use a spoon to paint the chocolate up the sides, You can also carefully and slowly rotate the cups to line the sides with the melted chocolate.
Once all of the mini muffin cups are filled and lined, place the tray into the fridge to let the chocolate set, about 5-10 minutes.
Roll the almond butter mixture into 12 equal sized balls. Place each into the center of the molds and press down slightly.
Drizzle the remaining melted dark chocolate over almond butter filled molds, with just enough chocolate to cover completely.
Place in the fridge until hard. (at least 20 minutes). Once set, sprinkle the flaked sea salt over each finished chocolate, if you'd like.
Notes
You can also use cashew, peanut or sunflower seed butter