Add the almond butter, pure maple syrup, vanilla extract and oats to a mixing bowl and mix well until everything is well combined and a thick dough forms. Note: if your almond butter has been chilling in the refrigerator, microwave it for 30-60 seconds or until it becomes easy to stir.

Spray 9 holes in a muffin tin with cooking spray. This will ensure the almond butter cups are easier to remove from the muffin tray. Note: you can also make 12 almond butter cups if you’re okay with smaller treats. In addition, you can also use paper liners, which are easier to remove from the muffin tray once the homemade almond butter cups have set up.

Divide the almond butter mixture into the 9 holes and use the back of a spoon to press it into an even layer.

Transfer the chocolate chips and the coconut oil (or butter) to a microwave-safe small bowl and microwave for 20-second intervals, stirring in between each interval, until the chocolate is fully melted (about 60 seconds total).

Use a tablespoon to spoon the chocolate mixture over each almond butter layer. If you’d like, sprinkle the top of the melted chocolate with flaky sea salt.

Refrigerate the almond butter cups for 2 hours or freeze for 1 hour, or until the almond butter cups have set up completely.

To release each cup from the muffin tray, run a butter knife between the cup and the edge of the muffin tray to release it and pop it out. If you used muffin liners, the cups are super easy to lift right out.