Line a mini muffin tin with baking cups.

Melt 4 ounces of chocolate in a double broiler. If you don't have a double boiler, you can break the chocolate into pieces, places it in a microwave-safe bowl, and heat it 20 seconds at a time, stirring between intervals, until it's melted. (Be careful not to overcook it!)

Spoon 1-2 teaspoons of melted chocolate into each cup. Use a spoon to slightly mold the chocolate up the sides of the cups. Chill in refrigerator for 10-15 minutes, until mostly solid.

Mix together almond butter, coconut sugar, vanilla, and salt in a small bowl. Add a teaspoon size ball to the center of each chocolate mold. Tamp down gently with your finger, making sure to leave a ring around the edge.

Melt the remaining 4 ounces of chocolate. Spoon 1-2 teaspoons of chocolate onto each cup until fully covered. Chill in refrigerator 20-25 minutes until set.