Melt the Chocolate: (DO NOT GET WATER INTO THE CHOCOLATE)

Stovetop: Place a small pot of water on the stove over medium heat (somewhere between a simmer and a boil). Fit a metal bowl into the pot. Add the chocolate and coconut oil to the bowl and stir until mostly melted. Remove from heat and stir to melt any remaining chunks, then set aside.

Microwave: Add chocolate chips to a medium-sized bowl then microwave in 30 second increments, stirring between increments, until the chocolate is smooth, about 1:30 - 2 minutes. Set aside.

In a large pot, melt together the honey and almond butter over low heat. Stir until well combined. (If using unsalted almond butter, add a little salt here.) Add all the brown rice crisps and stir until well combined.

Scoop crisps mixture into 12-cup muffin tins and very gently press to lightly flatten. This mixture is a little sticky, but not overly so.

Spread 1 Tablespoon melted dark chocolate mixture over each muffin cup, spreading gently to cover the top of each. Sprinkle with flakey sea salt and refrigerate to set, about 20 minutes.

Serve immediately or store in airtight container in the fridge. This recipe can be left at room temperature for about 1 day, but should otherwise be refrigerated.