Combine the coconut oil and cacao powder until smooth, then stir in the syrup and coconut cream.
Pour a thin layer into the bottom of the chocolate papers.
Freeze for 5 minutes.
Remove from the freezer and spoon ⅓ teaspoon nut butter into each one.
Pour the remaining cacao mixture on top and scatter sea salt over.
Refrigerate for 30 minutes until set (or, if you’re short of time, freeze them).
Eat straight from the fridge – these won’t last at room temperature.
Notes
You know those junky peanut butter cups you can buy? Well, these are same-same-but-way-better. The coconut cream in this recipe makes the 'chocolate' smoother. Interestingly, I find the more coconut cream you use, the harder the chocolate texture.