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In a medium size saucepan combine the coconut oil and the almond butter over medium-low heat. As the mixture begins to melt stir until well combined.
Stir in the cocoa powder, vanilla (if using) and the sweetener.
Increase heat to medium. Stir the mixture occasionally as it melts. When the mixture has melted and the sweetener is smooth (no visible granulars) remove from heat and stir in the coconut flakes and the hemp seeds.
Set aside and allow mixture to cool slightly.
Carefully spoon into silicone muffin tins until ¾ full. Sprinkle with sea salt. Freeze for 15 minutes until set.
Remove from tins and store in an air tight container in the freezer.