Directions

• Create a double boiler by bringing a medium pot filled a little less than halfway with water to a simmer. Place a heatproof bowl that’s just big enough to sit on top of the pot (ensure the bottom of the bowl does not touch the water) and add 1 cup of chocolate chips or chopped chocolate bar to the bowl, stirring consistency until fully melted. 
• Set out 12 regular muffin tins on a baking sheet. Add a spoonful (about ½ tablespoon) of melted chocolate to the bottom of each muffin tin. Swirl the muffin cup by tipping it on its side and rotating it to ensure the melted chocolate goes about ¼-½ inch up the sides (you can also use a spoon to push it up onto the sides). You want a thin layer on the bottom, but ensure it is fully covered without gaps.
• Once all 12 muffin tins have been coated, place the tray in the freezer to set. 
• In a medium bowl, mix together nut butter, maple syrup, oat flour* and salt. 
  
  * Nut butter consistency varies greatly between brands. Depending on how dry or oily your nut butter is, you may need more or less oat flour. The mixture should no longer have the oily sheen and turn slightly doughier – enough that you could handle it with your hands. 
• Once the chocolate is set (5-10 minutes) remove the muffin tins from the freezer. Take a small spoonful (about ½ tablespoon) of mixture and roll it into a ball in your hands, and then press flat into a disk with your palms. Place nut butter disk into the base of the chocolate. You can also simply spoon in the nut butter mixture and press flat with a spoon. 
• Melt remaining ¾ cup of chocolate in your double boiler. Once melted, spoon the melted chocolate onto each cup, fully covering the nut butter center and ensuring it reaches all sides. 
• Sprinkle the top with flakey sea salt and optional toppings. Place the tray in the freezer until set. Enjoy!