Guilt Free Chocolate Almond Butter Cups

1. In a large bowl mix the almond butter, vanilla, maple syrup and oat flour until blended. Let sit for 10 minutes until the oat flour has soaked up most of the liquid and the mixture has a dough like consistency.

2. Melt the chocolate in a double boiler and then pour half of the chocolate in a layer on the bottom of 20 small cupcake molds. Swirl the chocolate up the sides of each as you go so it reaches about half way up the mold.

3. Roll the almond butter dough into balls and press equally into the cupcake molds. Pour the remaining chocolate over the almond butter and freeze the molds for 10 minutes until chocolate is firm to the touch.

4. Sprinkle with sea salt and refrigerate until ready to serve or enjoy immediately.