Melt one cup of dark chocolate in a small saucepan over low heat until smooth.
Stir in 1 tablespoon of Organic Coconut Oil until melted.
Spoon 1 tablespoon of melted chocolate into each paper liner. Gently tap muffin tray on countertop to evenly distribute chocolate. Place in freezer 15 minutes.
In a small bowl, combine maple syrup with almond butter. Stir until smooth.
Remove chocolate from freezer and spoon a teaspoonful of almond butter on top of chocolate. Use fingers to smooth out almond butter and cover chocolate.
Place in freezer 15 minutes.
Melt the other cup of chocolate chips and stir in 1 tablespoon of Coconut Oil until smooth. Use a tablespoon to layer chocolate over the almond butter. Sprinkle with Himalayan Crystal Salt and return to freezer for 20 minutes.