Melt the chocolate together with the almond butter and raw honey, mixing well to combine. You can either melt it in the microwave (20 seconds at a time) or use a double boiler.

Once melted and smooth, stir in the sea salt flakes.

Arrange 14 silicone muffin cups on a baking sheet.

Add about one spoonful of the melted chocolate mixture in each one, then gently top it with one raw almond.

Refrigerate for about 30 minutes, or until the chocolate is set.

Once set, transfer them into an air tight container and keep refrigerated, or frozen for up to 3 weeks.

Just before serving, take your serving out of the fridge or freezer to soften for a minute or two.