Ingredients
1 cup (~200 g) finely chopped cocoa butter, packed
3-5 Tbsp (45-75 ml) maple syrup or agave nectar
1/2 cup (48 g) unsweetened cocoa powder or cacao powder*
optional: 1 tsp vanilla extract
optional: pinch sea salt, plus more to taste
optional: cacao nibs, for topping

Instructions
Arrange 14 mini cupcake liners on a small baking sheet. Set aside.
Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. Then set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").
To the mixing bowl, add finely chopped cocoa butter and let melt - 2-3 minutes.
Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Also, turn off stove-top heat and set saucepan aside.
Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.
Taste and adjust flavor as needed. I added about 3 Tablespoons agave total and a pinch more salt, but it’s completely up to how sweet you prefer your chocolate.
Carefully pour chocolate into 12-14 mini cupcake liners* (or 7 large cupcake liners) and top with more sea salt or cacao nibs (optional).
Transfer chocolate to the freezer or refrigerator to set - about 10 minutes.
Enjoy straight from the freezer, refrigerator, or at room temperature. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.