Open the can of coconut milk and scrape out the coconut cream, add this to a pot with the chocolate and coconut sugar, stir well until the sugar is melted. Take it off the heat and stir in the vanilla and sea salt.
Grease a small baking tray with coconut oil and pour in half the chocolate, spoon over the top the almond butter so its evenly spread, then pour over the rest of the chocolate. Freeze for an hour then cut into squares.
This last 2-3 weeks in the fridge and make the perfect Christmas present.