Chocolate
1 cup raw cacao powder
1/2 cup plus 2 Tablespoons maple syrup (maybe a few more to taste)
6 Tablespoons coconut oil
1/2 teaspoon vanilla extract

Almond Butter Filling
1/4 cup almond butter
1 Tablespoon maple syrup
1/2 teaspoon nutritional yeast
1/8 teaspoon almond extract

Chocolate
1 cup raw cacao powder
1/2 cup plus 2 Tablespoons maple syrup (maybe a few more to taste)
6 Tablespoons coconut oil
1/2 teaspoon vanilla extract
Whisk together ingredients to combine. Mixture will be smooth and ribbony. If it is really thick, add more oil and/or syrup to taste.

Almond Butter Filling
1/4 cup almond butter
1 Tablespoon maple syrup
1/2 teaspoon nutritional yeast
1/8 teaspoon almond extract
Combine ingredients until smooth, incorporated, and mixture forms a tight ball.

Assembly
Lay out 22 mini cupcake liners on a large rimmed baking sheet. Fill each liner with 1/2 teaspoon of chocolate mixture. Fill with 1/4 teaspoon of almond butter mixture, flattened out slightly into a disk shape. Top with 1 teaspoon of chocolate mixture then a generous sprinkle of sea salt. Refrigerate until firm, at least 1 hour. These will melt quickly so store in refrigerator until ready to enjoy.

*Makes 22 treats

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