Heat a skillet on medium high heat, and add the almonds and coconut flakes, fry for about 10 minutes, toss occasionally to prevent burning.
In a double boiler, melt the chocolate, and once melted add the coconut butter and vanilla extract.
Spread mixture onto a lined baking sheet (wax paper).
Sprinkle almonds and coconut flakes over the surface of the chocolate, push nuts down so they sink into the chocolate.
Sprinkle with a little sea salt and place in the refrigerator.
Break into pieces when set.