Goodness, these are like super naughty gourmet peanut butter cups. ?Adios Reese's Peanut Butter Cups! I used a small craft painter's palette to shape the cups. Next time I'll lightly grease the palette so they pop out of the mold a little easier. I tried half almond butter and half peanut butter. Also added about 1 teaspoon of agave nectar and a pinch of smoked salt. I think the measurements might be off with the chocolate. To the chocolate sauce I stirred in about 1 teaspoon of instant espresso powder. After adding the last layer of chocolate sauce, I sprinkled the top of the cups with a wee bit of smoked salt again. They sat in the fridge for about five hours. YUM!!! Next time I'll try dark chocolate and maybe add some interesting ingredients like lavender or chipotle powder...? Hazelnut butter for almond and/or peanut butter? Sunflower butter? The variations are endless! Thanks for sharing the recipe! Reviewed for Veg Tag/October.