Line a mini cupcake pan with 24 parchment liners.

Melt 1 1/4 cups (225 g) of the chocolate chunks. You can either use a double boiler or heat them in a bowl in the microwave for 45 seconds at a time, stirring after each interval. Drop 1 tsp of the melted chocolate into each liner. Now, smooth the chocolate up the sides of the liner with the back of a small spoon. Place the tray into the freezer for about 10 minutes to set.

Add 1 tsp of cashew butter into each chocolate cup.

Return the tray to the freezer. Heat a skillet over low heat and toast the nuts. Toss them over the heat for 3-5 minutes, until they turn slightly golden. Remove from heat.

Grab a medium sized saucepan, and combine the coconut sugar and maple syrup over a medium-high flame. Bring the mixture to a boil, whisking constantly. Add the toasted nuts and continue cooking for another 3-5 minutes until the mixture reaches between 240-250°F (116-121°C). Remove from the heat and stir in the coconut oil and vanilla extract. Let the mixture cool for a few minutes.

Take the tray out of the freezer, and distribute the mixture between the chocolate cups. Melt the remaining chocolate chunks (another 1 1/4 cups [225 g]) and cover the candy with it. Sprinkle the tops with some course sea salt. Let them harden in the refrigerator for 1 hour, and store in an airtight container for up to 1 week in the refrigerator or for up to 2 months in the freezer.