2 cups of vegan dark chocolate chips (i prefer Enjoy Life semi-sweet mini chips)
1 cup of almond butter
Combine chocolate chips and almond butter in a small sauce pan. Heat on med low heat, stirring ofter to melt the ingredients together. Mixture will be runny like a sauce. Don't let it boil. Remove from heat once the mixture is combined.
Line a square or rectangle cake pan with parchment paper. Pour chocolate mixture into parchment lined pan. Sprinkle top with sea salt. Freeze for all least 2 hours.
Break apart with hands or knife or cut into squares. Enjoy frozen or room temperature.
Can be stored in freezer for up to 2 weeks.