In the bowl of a food processor, add the almond butter, powdered sugar, vanilla, and salt. Process until creamy, about 1 minute. Refrigerate until firm, at least 1 hour.

Line a baking sheet or tray with parchment paper. Gently roll the almond butter mixture between your hands to form 24 small balls. Place on the prepared sheet and refrigerate for at least 10 minutes.

Meanwhile, line a mini muffin tray with 24 paper cups. In a heatproof bowl set over, but not touching, simmering water, add 6 oz of the chocolate and stir until melted, glossy, and smooth. Divide the melted chocolate between the line cups, evenly coating the bottom of each. Freeze until the chocolate is just firm, about 10 minutes

Place each almond butter ball on to the firm chocolate. Gently pack down to slightly flattened the top of the ball, without letting it touch the sides of the liners. Freeze until just firm, about 10 minutes.

Melt the remaining 8oz of chocolate. Divide the chocolate between the cups, completely coating the almond butter filling. If you like, lightly sprinkle each finish cup with flaky salt. Chill in the refrigerator until ready to serve.