Break up the chocolate and melt in a double boiler (a pot of simmering water with a bowl floating on top). Stir to make sure it is perfectly smooth.
Set out the liners in a mini muffin tin, this helps them hold shape.
Poor about a teaspoon of the chocolate into the bottom. Tilt and twist it around so the chocolate coats the side of the liner and rest it back in the tin.
Mix the Amlou Paste, honey, vanilla and salt together until smooth to make the filling. Scoop out a teaspoon of the Amlou Pate and centre it on top of the thin chocolate puddle. Repeat.
Spoon chocolate, about another teaspoon, on top of each Amlou Paste filling to cover completely.
Sprinkle a pinch of Almond flakes on each one and chill in the fridge to set.
You can keep them in a covered container at room temperature or fridge.