1. Simply heat your coconut cream in a small pan, just before it reaches boiling point, pour over your dark chocolate in a large glass bowl. Mix until combined and set it aside to cool slightly.
2. Next, swirl in the almond butter and half the Himalayan salt and crushed almonds and mix again. Pour the mixture into some silicone square moulds and let it set in the fridge. 
3. Finally, pop out and roll in your cacao powder and the remaining Himalayan salt and crushed almonds...and devour!