Line your mini muffin tray with mini muffin paper cups

Melt the cacao butter and coconut oil in a double boiler (a bowl on top of a saucepan with boiling water). Ensure absolutely no water gets into your mixture

Remove from heat and stir in raw cacao powder and agave/maple syrup. Feel free to add extra agave and sea salt to suit your taste buds

Optional: If you want your nuts/ berries/ honeycomb etc in your chocolate, now is the time to add it

Pour your chocolate mixture into the mini muffin cups prepared earlier and sprinkle with sea salt

Place in the fridge to set for an hour or so