Line a muffin tin with 12 paper liners.
Place 1/2 cup of almond butter in the freezer for 5-10 minutes.
If you are using a chocolate bar, chop the chocolate into small pieces. Place the chocolate in a microwave-safe bowl and heat for 30 seconds. Remove the chocolate from the microwave and stir the chocolate. Heat the chocolate again in 15-second intervals, making sure to stir the chocolate each time until it is fully melted. Lastly, stir in the coconut oil.
Fill each muffin tin with 1 tablespoon of melted chocolate. Once they're all full, gently tap the muffin tin to flatten the chocolate and remove air bubbles. Then chill in the fridge for 5 minutes.
Add a dollop of almond butter (approximately 2 teaspoons) into the middle of each muffin cup. try to keep the almond butter in the middle and not too close to the edge.
Add a dollop of raspberry jam (about 1 tsp), on top of the almond butter.
Add about 1 1/2 tablespoons of melted chocolate on top of the almond butter and jam, then very gently tap the muffin tin to flatten the almond butter cups. Sprinkle flakey sea salt on top of each cup.
Chill in the freezer for 10 minutes, or until completely firm.