Line a cupcake pan with 6 paper liners. Add 2 tbsp melted dark chocolate to each liner. Place 1 tbsp of sunbutter to each liner on top of chocolate.
Add about 1 tbsp more of chocolate on top of sunflower seed butter and smooth out the top with a spoon.
Place in the refrigerator to set for about 1 hour, then store at room temperature. Top with sea salt if desired.