Preheat oven to 350 degrees. Place almonds on a baking sheet and roast for 10-15 minutes or until aromatic.

Place chocolate chips in a microwave safe bowl and microwave for 1 minute, stir then in 30 second increments, stirring each time until melted.

Line a muffin tin with cupcake liners. Scoop about 1 teaspoon of melted chocolate into each liner and use the end of a wooden spoon to swirl the chocolate around and push it about halfway up the sides of the liner. (reserve remaining chocolate)

Place the liners in the freezer to harder and get started on the nut butter.

Place roasted almonds in a food processor and blend on high for about 10 minutes or until the almond butter is creamy and drippy.

Once smooth add salt and pulse again.

Pour nut butter into a bowl and add in honey and vanilla and fold together to combine.

Once chocolate liners are hardened, add 1 tablespoon of nut butter to each one and spread it about to evenly fill the cup. I scooped 1 tablespoon of the nut butter into my hand and rolled it into a ball then pressed into a little disc to fit in the cup.

Top with 1 rounded teaspoon of melted chocolate and spread it to cover the nut butter.  Continue with all of the cups then place them in the freezer again until hardened.

You can keep them all in their liners or remove them all from the liners and place in a large ziploc bag or tupperware and store in the fridge or freezer!