Line 12 muffin cups with paper liners or use silicone muffin cups.

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.

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.

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.

Store in a covered container in the fridge or freezer.