1. Roast the nuts: Preheat oven to 350ºF. Line a baking sheet with parchment paper. Toss the nuts with 1 teaspoon of melted butter, and a few pinches of cinnamon if desired. Spread out onto the parchment line baking sheet then roast for 10-12 minutes until golden and fragrant, keeping an eye on them at the end because they can burn quickly.
2. Melt together the chocolate chips and avocado oil in 20 second increments in the microwave, stirring in between. Or melt in a double boiler.
3. Line a muffin pan with cupcake liners, or use a silicone muffin pan since it’ll be easy to pop them out.
4. Drizzle about 1 heaping teaspoon of melted chocolate onto the bottom of each slot, then evenly disperse on the roasted nuts in each slot, then use the remaining melted chocolate to drizzle on top of the nuts.
5. Garnish with flaky sea salt.
6. Refrigerate for 30-60 minutes until hardened, then store in an airtight container in the refrigerator for up to 2 weeks.
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Modifications and variations: 

• Use whatever kind of chocolate you want for these – dark, semi-sweet, or sweet are all delicious with this! Or even if you can find a healthier white chocolate … yum!! I personally used semi-sweet chocolate.
• Use any combination of nuts, or even just stick with one. I like combining them because it adds more flavor, but you can do whatever you want! Hazelnuts and pistachios would also be delicious in these.
• Add pumpkin seeds if desired for a pop of color and extra nutrients.