7 oz. dark chocolate (not to exceed 70%)
1/2 cup natural almond butter
2 Tbsp. honey
1 Tbsp. powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. Celtic Sea Salt
powdered sugar for topping
Melt chocolate in a double boiler. Stir.
Place liners in a mini muffin tin, this helps them hold shape.
Spoon about a teaspoon of the chocolate into the bottom of each liner. Make sure the bottom of each liner is coated with chocolate.
Mix the almond butter, honey, powdered sugar, vanilla and salt together until smooth to make the filling.
Scoop out a tsp. of the filling and gently roll it into a ball. Give it a press down and center it on top of the thin chocolate puddle. Repeat.
Spoon chocolate, about another tsp., on top of each almond butter ball to cover completely.
Sprinkle a powdered sugar on each one and chill in the fridge to set.
They can be kept in a covered container at room temperature or fridge.