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Step 1/7
Melt half of the dark chocolate in a bain-marie. Pour 1-2 tsp of the chocolate into each muffin tin and spread it around the edges.
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Step 2/7
Place the molds in the freezer until the chocolate has cooled.
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Step 3/7
Mix the almond butter, maple syrup and coconut or almond flour until you can form small balls. If the mixture is too runny, add a little more flour.
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Step 4/7
Form 16 small balls and place each one in one of the muffin tins on top of the cooled chocolate. Make sure there is room for more chocolate on the sides.
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Step 5/7
Now add the remaining 100 g of chocolate to the bain-marie and fill the muffin tins with the melted chocolate.
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Step 6/7
Sprinkle a little (sea) salt on each praline and leave to cool.
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Step 7/7
Enjoy!
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