First prepare a batch of liquid chocolate a la Ani Phyo, or just combine one part liquid extra virgin coconut oil to one part ground cacao, I used 1/2 C : 1/2 C. If you live in a warm climate your coconut oil is probably already liquidated, but if you live in a Seattle-like climate just run the jar under warm water a few minutes, it melts quickly. Avoid microwaving. If you're using cacao nibs, which I highly recommend, grind them very well, for at least a minute to avoid graininess. Then sweeten to taste with coconut nectar, agave, stevia, or mesquite(I used 1 T mesquite) and pour half of the mixture into a muffin tin as pictured above. Throw in the freezer for about 5 minutes to solidify the chocolate.
Stir your almond butter with about 1/2 t pink himalayan sea salt and scoop 1-2 t on to your solidified chocolate pieces. Distribute the last of the chocolate over the almond butter and throw in the freezer for about 20 minutes.
What's your favorite raw dessert?