Melt chocolate in a double broiler.
Grease a mini muffin tin with coconut oil.
Put a small amount of melted chocolate at the bottom of each muffin tin spot. Freeze 10-15 minutes.
Mix seed butter and tahini with sweetener and spices.
Add 2 tbsp of butter mixture to each cup. It should fill each cup to the top. Freeze 1 hour.
Drizzle remaining chocolate to the top of each cup and top with salt or seeds.