I made my chocolates in silicone mini muffin pans. They are a great treat size and the chocolates were incredibly easy to remove from the pan.

A cup of Chopped dark chocolate - at least 70%
Tsp of vanilla extract
Cashew Butter

CASHEW BUTTER INGREDIENTS
1 cup cashew nuts
1 heaped tsp of coconut butter
1 tsp vanilla extract

1 cup cashew nuts 1 heaped tsp of coconut butter 1 tsp vanilla extract

Firstly make the cashew butter.
Wizz the cashews in a food processor until smooth. This takes longer then you would expect. This link gives excellent visuals to help you know when it is done. http://veganinthefreezer.com/2013/08/11/homemade-cashew-butter/

Once the cashews are smooth whizz through the coconut butter and vanilla. Set aside.

Next, put the chocolate in a glass jug and melt in the microwave for 1 minute to 1 minute 30 seconds, dependent on the wattage of your microwave.
Stir so the clumps are out of the chocolate and it is nice and smooth.

Making the chocolates. Spoon 1-2 tsp of melted chocolate in the bottom of each muffin pan cup. Put in the fridge to harden.

Once the chocolate had hardened scoop and spread a heaped tsp of cashew butter on top of the chocolate and top with melted chocolate.

Refrigerate. Once the chocolates are hard they can be removed from the muffin pan and stored in a container at room temperature (I store mine in the fridge).