Melt the chocolate in 30 second increments until melted. Place 12 cupcake liners in a 12-cup muffin tin. Add 1 tablespoon on the melted chocolate into each cupcake liner. Using a spoon, coat the cupcake liner with chocolate, so the chocolate comes up about 1/3 of the liner. Repeat until all liners are coated. Place in the freezer for 5 minutes to harden. Add the cashew butter, honey, coconut flour, and vanilla in a bowl and combine. Take the chocolate cups out of the freezer and begin to add 1-2 tablespoons of the cashew butter mixture into each cup. Use your fingers to press the mixture down! Finally pour the remaining chocolate over the tops of the cashew butter cups and sprinkle some sea salt over each cup. Place back into the freezer for 5 minutes or until hard. ENJOY! I like to store these in the fridge, for the perfect little treat!