For the chocolate:

1. Weigh or measure the cacao butter. It is more accurate if you weigh it. If you measure it chop it into fine pieces first.
2. Melt cocoa butter in a double boiler or a bowl on top of a small pan with an inch of water (make sure water isn’t touching bowl) over medium-low heat.
3. When cacao butter is melted, whisk in the coconut oil and honey, until melted.
4. Remove from the heat. Add cacao powder and vanilla. Mix until well incorporated and smooth. Make sure that no water gets into the chocolate as it can cause the texture to get mealy.
5. Line a 6” x 8” pyrex dish with parchment paper cut large enough to come up the sides a bit.
6. Pour half the chocolate into the pan and chill for 30 minutes in the refrigerator until firm.
7. Leave the remaining chocolate in the bowl over the hot water but without any heat to keep it from hardening.

While the chocolate is chilling prepare the nut butter filling:

1. In a medium bowl combine the nut butter, honey, ghee and almond flour.
2. Mix until well combined.
3. Put the bowl on top of a small pan with an inch of hot water to soften a bit, just a minute or two to make it more spreadable.
4. Spread nut butter mixture on top of the hardened chocolate, spreading as evenly as possible. Chill for 10 minutes.
5. Pour the remaining chocolate over the nut butter to cover it completely.
6. Let chill in the refrigerator for 20 minutes. Sprinkle sea salt on top if using. Chill 10 minutes more.
7. Pick up the sides of the parchment paper and lift the whole thing out of the pan, cut into squares
8. Store in an airtight container in the refrigerator for 1 month or freeze