Line a mini muffin tin with 20 mini cupcake papers.
Place a glass or steel bowl atop a saucepan of water. Place the saucepan onto the stovetop on a medium heat and bring to a simmer. Add 90g dark chocolate, broken into pieces, into the bowl and stir occasionally while melting.
When the chocolate is melted, turn the heat off and add around 1-2 teaspoons of chocolate to a cupcake paper and swirl it around so that the chocolate goes up the sides of the paper, all the way around, about half way up the sides. Return the paper to the tin and repeat this step until each cupcake paper is used. Place the tray into the freezer so that the chocolate can set.
Meanwhile, melt 50g cacao butter in a small saucepan on the lowest heat. Once melted, turn the heat off and add the almond butter, rose water and maple syrup. Whisk to combine.
Remove the tray from the freezer and top each chocolate base with around 2 teaspoons of almond butter fudge. It is important that when filling the cups with fudge, the fudge remains just below the top line of chocolate. Once all cups have been filled with fudge, return the tray to the fridge.
Add the remaining 90g of dark chocolate to the bowl previously used. Place the bowl atop the saucepan of water and bring back up to a simmer. Stir until the chocolate is melted.
Remove the tray of fudge cups from the fridge and top each with a teaspoon full or two with the melted dark chocolate. Return to the fridge or freezer to set.
Once the chocolate is almost set on top, remove from fridge or freezer and sprinkle each cup with a few flakes of sea salt (optional). Return to the fridge or freezer to set completely before eating.
Store in an airtight container in the fridge for 2 weeks or freezer for 2 months.Nutrition Facts are an estimate only.