12 oz high-quality semisweet or dark chocolate, finely chopped (NOTE: Semisweet chocolate will provide a mellower flavor and dark will be a bit more bitter. Choose your favorite.)
1/2 cup natural smooth almond butter
2 tbsp coconut oil, melted
1/4 cup yacon syrup
1/4 tsp fine sea salt
Flaked sea salt, for garnish
Line a 12-cup muffin tray with paper muffin liners.
To a small saucepan, add chocolate and heat over low to melt, stirring constantly. (NOTE: Chocolate burns easily, so keep a very close eye on the pot, and do not turn up heat beyond low.) Once chocolate is mostly melted, remove from heat and continue stirring to melt remaining chunks. Spoon 1½ tsp chocolate into a muffin liner and rotate it around to coat the bottom and about ½ inch up the sides. Use a pastry brush to paint the sides more evenly, if needed. Tuck the chocolate-filled liner back into the tray. Repeat with remaining muffin liners. Place tray in the refrigerator for at least 15 minutes or until chocolate is hard to the touch.
Meanwhile, prepare filling: In a small bowl, combine almond butter, coconut oil, yacon syrup and fine salt, mixing until smooth.
Divide filling mixture among hardened chocolate shells and use your fingers to flatten and spread the filling as needed. One at a time, top each shell with 1 tsp of remaining melted chocolate and use the back of a spoon to spread into a flat layer, filling in any gaps or holes with chocolate. Once all cups are filled, sprinkle their tops lightly with flaked sea salt and place in refrigerator for at least 30 minutes more, until chocolate and filling are solidified.
Remove cups from their liners before serving. Cups will keep for several weeks in an airtight container in the fridge.