Pre-heat oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper.
Spread out the California Walnuts in an even layer on the prepared baking sheet.
Bake for 10 minutes.
Remove from oven and let cool slightly.
Place walnuts into a food processor with the salt and pulse together until they resemble fine crumbs.
Scrape down the sides.
With the food processor running, slowly pour in 2 tablespoons oil, maple syrup, and vanilla extract.
Process until the mixture is very smooth. You may need to occasionally stop and scrape down the sides. Set walnut butter aside.
Line a mini muffin tin with mini paper liners (you’ll need 16 slots). Set aside.
Melt the dark chocolate chips and 1 tablespoon oil together in the microwave until smooth.
Spoon 1 teaspoon melted chocolate into one liner.
Use the back of the teaspoon to “paint” up the sides of the liner. The inside of the liner should be completely covered in a thin layer of chocolate.
Repeat with remaining slots.
Place muffin tin in the fridge for 10 minutes, or until the chocolate has hardened.
Take 1 tablespoon walnut butter and place it into the center of one of the chocolate slots.
Lightly flatten with fingers.
Top with 1 teaspoon melted chocolate. This should completely cover the walnut butter.
Repeat with remaining slots.
Top with maldon sea salt.
Place in fridge until firm, about 2 hours.
Serve, then store leftovers in an airtight container in the fridge.
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