Prepare the Filling: In a separate bowl, mix the almond butter, shredded coconut, honey (or maple syrup), vanilla extract, and a pinch of sea salt until well combined.

Shape the Filling: Use a spoon to drop dollops of the almond butter filling onto wax or parchment paper or a silicone mat and place in the freezer for about 20 minutes. Then remove from freezer and roll into better ball shapes. (Cooling them allows you to shape them better.)

Melt the Chocolate: and coconut oil in a double boiler. Or in a microwave-safe bowl, melt the chocolate with coconut oil in 20-second intervals, stirring between each until smooth. I prefer the double boiler method for smoother chocolate.

Roll Filling in Chocolate: Drop and roll each almond butter ball in the melted chocolate and place onto wax or parchment paper or a silicone mat.

(Another Option) Layer the Cups: Line a mini muffin tin with paper or silicone liners. Spoon a small amount of melted chocolate into the bottom of each liner.

Add the Filling: Place a teaspoon of the almond butter coconut mixture on top of the chocolate layer.

Top with More Chocolate: Cover the filling with another layer of melted chocolate, smoothing the tops.

Add Sea Salt: When chocolate is still wet and warm, sprinkle sea salt on top.

Chill Until Set: Place in the refrigerator for at least 30 minutes, or until the chocolate is firm.

Enjoy! Peel away the liner and bite into the perfect balance of creamy, crunchy, and chocolatey goodness.