Add chocolate chips and coconut oil to a medium sized sauce pan

Turn heat on low or medium, and heat until melted, stirring frequently to avoid burning

Once melted, stir in the vanilla extract

Line a muffin tin with 12 parchment paper muffin cups

Add 2 teaspoons of the chocolate mixture to the bottom of each muffin cup

Once finished, shake the pan down to make sure chocolate lays flat in each cup

Place muffin tin in freezer for 10 - 15 minutes, until chocolate hardens

While chocolate is hardening, combine the almond butter, maple syrup, coconut flour, and ¼ teaspoon of sea salt. Use a fork or your hands to combine (the mixture should be dry enough to not stick to your hands)

Once chocolate hardens, distribute almond butter mixture evenly into each of the 12 tins, and use your hands to flatten it down

Pour remaining chocolate over the tops, around 1 ½ - 2 teaspoons per cup, until all of your chocolate is used up

Sprinkle tops generously with flaked sea salt

Place tin back in freezer for around 15 minutes, or until chocolate is hardened

Store the almond butter cups in the fridge or freezer