Melt the cacao butter over low heat. Remove from heat and add in remaining chocolate ingredients, stirring until everything is creamy and well combined. Taste and adjust by adding more sweetener or salt, if needed.

Pour a small amount of the chocolate into 12 candy molds or mini muffin liners to just cover the bottom. Gently swirl to lightly coat the lower edges. Place in the freezer to harden for 5 minutes.

While you wait, make the filling by mixing together almond butter, almond flour, salt, and sweetener.

Remove the chocolate mold from the freezer and drop ½ tsp of the filling into each mold, flattening the tops slightly with a spoon or clean hand. Pour the remaining chocolate over the filling and place back into the freezer for another 10 minutes.

Remove from the candy molds and enjoy! Store in a Tupperware container in the fridge, freezer, or countertop.

Note:
*The amount of salt you need will depend on the salt content of your nut butter. Add a little bit at a time until you get it just how you like it and be sure you mix it into the chocolate well before pouring - a fine salt works best here.

Makes 12 cups

Submitted by Allyson Willis | Reclaiming Yesterday