METHOD

1. Begin by melting the cacao butter. Place the cacao butter in a heatproof bowl and set it over a pot of simmering water. Make sure the water does not touch the bottom of the bowl. Gently melt the cacao butter until it becomes a smooth liquid.
2. Once the cacao butter has melted, sift in the raw cacao powder into the bowl and whisk to incorporate.
3. Add the vanilla extract and the liquid stevia drops to the cacao butter and cacao powder mixture.
4. Whisk the mixture thoroughly until all the ingredients are well combined. The mixture should be smooth and glossy.
5. Prepare silicone cupcake moulds or a silicone ice cube tray. If you don't have silicone moulds, you can also use paper cupcake liners placed in a muffin tin.
6. Pour the chocolate mixture into the silicone cups, filling each one with one or two tablespoons of the mixture
7. Add a teaspoon of almond butter on top of the chocolate in each cup. This will sink down slightly.
8. Sprinkle a pinch of flakey sea salt on top of each almond butter-filled cup.
9. Place the tray in the fridge to set for two hours or overnight. Remove from the mould and store in a container in the fridge.