Line a mini muffin tin with 12 silicone or paper liners.

Whisk together the melted coconut oil and almond butter in a mixing bowl until fully combined.

Sift in the cocoa powder and powdered erythritol into the wet ingredients to prevent clumping.

Add the vanilla extract and salt, stirring until the mixture is smooth and glossy.

Pour the liquid mixture into the prepared muffin liners, distributing evenly.

Transfer the tray to the freezer and chill for 45 minutes or until firm.

Remove from liners and store in an airtight container in the refrigerator to maintain stability.