Place 6 paper liners in a muffin tin and set aside.

In a small bowl whisk together almond butter and apple butter.

Melt chocolate in a double boiler. Spoon a small amount of melted chocolate into the bottom of each liner, 1/4 inch thick. Give the muffin tin a gentle shake to flatten out chocolate. Place into freezer for 10 minutes or until hardened.

Remove from freezer and scoop a generous tablespoon of the apple almond butter and drop into the middle of each cup. Cover with remaining chocolate. Add a small pinch of sea salt to each.

Place back until freezer or refrigerator until chocolate has set.

Store in the refrigerator.

You will have excess of the almond apple butter, use on toast the next day :)