Slice the raw cacao butter into thin slices.

Melt the cacao butter double boiler method on the lowest heat setting.

While the cacao butter is melting, mix the raw cacao powder and salt together in a medium size bowl.

Pour the melted cacao butter into the dry ingredients, add maple syrup and vanilla extract and mix well to remove the clumps.

Pour chocolate mixture into cupcake molds 1/3 full using only 1/2 of the chocolate mixture.

Place molds into the freezer to set while making the almond layer.

Melt the coconut butter double boiler method on the lowest heat setting.

Pour melted coconut butter into a small bowl, add raw almond butter, almond extract and agave and whisk with a fork until smooth.

Remove cupcake molds from the freezer, pour almond layer on top of chocolate to fill cupcake molds half full.

Place back into freezer to set for 15 minutes.

Remove cupcake molds from freezer and pour the rest of the chocolate mixture into the molds until full.

Place back into freezer and let set for a minimum of one hour.