Melt the ghee in a small bowl in the microwave or toaster oven (I prefer the latter)
Mix together almond butter, maple syrup, melted ghee, and salt
Pour into molds and put in the freezer for about 20 minutes to harder
Chocolate layer
Melt chocolate chips and coconut oil in microwave or toaster oven (I prefer the latter)
Mix warm chocolate chips and coconut oil. Then add in vanilla and almond butter
Once almond butter layer has hardened after about 20 minutes, remove from the freezer, pour chocolate layer onto each silicone muffin cup of almond butter or the entire bread pan loaf of almond butter
Return to freezer to harden for an additional 10 minutes
Remove from freezer. If using mini muffin mold, pop out almond butter cups and move to a container for storage in the fridge or freezer. If using a bread pan, remove almond butter fudge from silicone mold and cut into 15-20 square pieces. Move squares to a storage container and store in fridge or freezer.