1. Place mini muffin liners in a mini muffin pan. If you don’t have a mini muffin pan, you can also place them on a baking sheet — just be careful as you fill them up later.
2. Heat a small amount of water in a small saucepan until it begins to lightly simmer. Add the raw cacao butter to a heatproof bowl and place the bowl over the simmering water. Once the cacao butter is melted, remove the bowl from the heat and stir in the cacao powder, raw honey, and vanilla extract until completely smooth. Set the chocolate aside to cool for 10 minutes.
3. Using a small spoon, drizzle a small amount of chocolate into the bottom of the muffin liner, filling it slightly less than half full. Set aside the remaining half of the chocolate. Place the muffin tin in the freezer in a flat location to harden for 10 minutes.
4. Remove the cups from the freezer and add a small spoonful of your nut butter of choice to each cup. Drizzle with the remaining chocolate and sprinkle with sea salt if desired. Place in the freezer for 5 more minutes.
This recipe is excerpted from American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective.