Using a small spoon, fill about 1/3 of each cup in the mini silicone mold with the shortbread mixture. Use your finger to slide the mixture off the spoon into each cup, and the back of the spoon to gently pack it down. If you find the shortbread mix starts to stick to your spoon, simply dip the spoon into melted coconut oil and continue to gently press down evenly into the base of each mini cup.

Bake for about 8 minutes, or until the shortbread starts to turn golden brown. Remove from oven once done, and set aside to cool completely.

In a medium-sized saucepan, combine the almond butter (or nut or seed butter of choice), coconut oil, vanilla, maple syrup and sea salt over medium-low heat. Heat until completely liquified, whisking together, for about 2-3 minutes. Remove from the burner and let the mixture cool completely.

Break up your chocolate bar of choice (or chocolate chips) into a small bowl and add coconut oil. Warm in the microwave for 30 second intervals, stirring in between, until completely liquified. You could also heat the chocolate and coconut oil over the stove, if preferred.

Now it’s time to put it all together. Once the shortbread and caramel layers have completely cooled, pour the caramel sauce over the shortbread base layer, spreading it out evenly, again filling about 1/3 of each mini cup. Set in the freezer until these two combined layers completely harden (about 1-2 hours).

Once frozen, remove from the freezer (be sure to put back into the freezer to finish hardening if you find it’s still soft), and pour the melted chocolate over top to fill each cup in the silicone mold – again, spreading out evenly. Sprinkle flakey sea salt as the final touch and set in the fridge for 5-10 minutes to harden.

After everything has chilled together, remove the hardened bite-sized cups from the silicone mold by carefully popping them out from the bottom (they should pop out easily). Option to wrap individually in mini foil or parchment paper candy wrappers, or serve on a plate. Enjoy!