Start by placing 12 mini muffin liners into a mini muffin tin.

Melt the chocolate chips over a double boiler.

Place 1 teaspoon of the melted chocolate into the bottom of each liner.

Using the back of a spoon, spread the melted chocolate up and around the inside of the liner so all of the ridges are evenly coated. Repeat this step until all the muffin liners have been coated in chocolate.

Place in the freezer for about 10 minutes or until hardened.

While the chocolate is hardening up, prepare your almond butter layer by mixing the almond butter, maple syrup, and salt (if using unsalted almond butter)

Remove the muffin tin from the freezer and place 1/2 tablespoon of the almond butter mixture into each of the frozen chocolate lined cups.

Gently press the mixture into the cup to flatten the top.

Place a 1/2 heaping teaspoon of the remaining melted chocolate over the top of the almond butter mixture and spread it around till it's smooth and even.

Return the mini muffin tin to the freezer and freeze for 10-15 minutes.

Store in the fridge or freezer.