1. Line 12 muffin cups with paper liners or use silicone muffin cups.
2. In a pot or over a double boiler on low heat, melt the chocolate chips with one tablespoon coconut oil. Spoon about 1/2 tablespoon mixture into each prepared muffin cups. Using a kitchen food brush, dip the brush into each cup and “paint” the sides of the cup with mixture. Place cups into the freezer for 10 minutes to harden.
3. Meanwhile, in a small blender cup, process sunflower butter, remaining one tablespoon coconut oil, maple syrup, vanilla, and salt, blending until combined. Alternatively, place ingredients into a bowl and mix well by hand.
4. Drop 1/2 tablespoon sunflower butter mixture into the center of each cup. Spread and flatten lightly with a spoon. Cover evenly with additional chocolate mixture. Top with a sprinkle of pink salt. Chill in the freezer for one to two hours, until firm.
5. Store in a covered container in the fridge or freezer.
You might have some leftover chocolate mixture, so feel free to add a little more to the tops to thicken them — you can never have enough chocolate! — or to cover the edges if any nut butter is peeking out.
For a milder option, double the ingredients except chocolate chips. You will find that after painting the chocolate cups, you will still have adequate chocolate to drizzle over the sunflower butter mixture for a sweet-tooth-satisfying, lower-sugar treat.