In a microwave-safe bowl, heat the coconut butter, almond butter, coconut oil, salt, vanilla, and honey for one minute on high. Stir until the mixture is completely blended. If there are still lumps, microwave it for another 30 seconds and stir again.
Refrigerate the filling for 20 minutes, or until it is firm enough to handle but has not completely solidified. Shape the filling into approximately 20 balls. Place the formed filling back into the refrigerator to firm up completely.
Break up the dark chocolate into a small, deep, microwave-safe bowl. Add the tablespoon of coconut oil to the bowl and then microwave on high for one minute. Stir the mixture, and microwave another 30 seconds if necessary to make sure it is smooth.
To dip the centers, press a toothpick into each ball and partially dip into the chocolate, leaving some of the filling visible. Place on waxed paper or aluminum foil. After all of the candies are dipped, leave them at room temperature or refrigerate until completely firm.
Note: the flavor and texture of these is best served at room temperature, but if you are transporting these or giving them as a gift they will hold up better if chilled.
