Preheat oven to 250°F (120°C).

Line a mini muffin pan with 12 paper liners. Set aside.

Place almonds in a single layer on a baking sheet.

Warm nuts in the oven for about 10 minutes (this makes blending easier).

Remove from oven and while nuts are still warm place them into the blender.

Pulse the blender until the almonds are the consistency of thick paste, able to hold its shape.

Place almond butter into a bowl and season generously with sea salt according to your liking. Set aside.

In a bowl, combine chocolate chips and coconut oil and microwave until melted and smooth.