Instructions
- Melt the chocolate together with the almond butter and raw honey, mixing well to combine. You can either melt it in the microwave (20 seconds at a time) or use a double boiler.
- Once melted and smooth, stir in the sea salt flakes.
- Arrange 14 silicone muffin cups on a baking sheet.
- Add about one spoonful of the melted chocolate mixture in each one, then gently top it with one raw almond.
- Refrigerate for about 30 minutes, or until the chocolate is set.
- Once set, transfer them into an air tight container and keep refrigerated, or frozen for up to 3 weeks.
- Just before serving, take your serving out of the fridge or freezer to soften for a minute or two.
