Dark Chocolate Almond Butter Cups

Create a double boiler by filling one larger pot with water and placing a smaller one inside. Make sure no water gets into the inside pot. Add about 1/3 of the chocolate into the small pot and stir as it melts. Once melted, pout into 12 muffin liners. You may wish to add the linters to a muffin tin for added support. Chill the tin in the fridge or freezer, until the chocolate has hardened a little (about ten minutes) Mix together the almond butter, vanilla, coconut until it is able to form round doughy balls. You may need to add more coconut (or ground flax) but best to add 1 Tbsp at a time to make sure. Make 12 small patties and place on the chocolate base in the muffin liners. Melt the remaining chocolate and pour into cups covering the almond butter. You may wish to sprinkle sea salt or cacao nibs on top. Store in fridge or freezer.