In a microwave-safe container or double-boiler on your stove top, melt the chocolate chips and coconut oil. If microwaving, heat for 1 minute, stir, then heat for 1 additional minute and stir again.  If using a double-boiler, heat chocolate chips and oil, stirring frequently, until melted.  Line a mini muffin pan with parchment or paper liners.  Fill each cup approximately 1/3 full with the melted chocolate. Drop a small dollop of almond butter onto the middle of each chocolate-filled cup. Top with enough chocolate to cover the almond butter (a little peeking out is OK).  Sprinkle each cup with coarse sea salt and place in the freezer for 20 minutes or until hard.  Will keep at moderate room temperature, but are best kept cool or in the refrigerator.

Tip: Once you pull cups out of the freezer, let them sit until all condensation has disappeared. This helps the cup to not melt all over your fingers while trying to eat.