Melt 1 1/3 C dark chocolate (70% or higher) & 1 T coconut oil together. Pour 1 tablespoon rounds in cupcake liners & freeze till they harden. Mix together 1/3 C almond butter, 1 t vanilla extract or 1/2 t vanilla bean powder, 1 T coconut oil & a pinch of salt. Place about a 1/2 tablespoon of mixture into each cup & freeze till hardened. For the last layer pour enough chocolate to cover the almond butter & freeze 5-10 more mins, store in fridge or freezer.