In a large, microwave safe, bowl melt 1 Tbsp coconut oil.
Once coconut oil is melted, add in maple syrup, vanilla, and almond butter to the bowl, and stir to combine.
Add in cacao powder and mix until fully combined.
Pour into rectangular tupperware (about 4"x 6") lined with parchment paper. Spread into even layer.
Sprinkle sea salt on top to garnish.
Place in freezer for an hour to harden.
Cut into squares.
Keep in the freezer if you prefer a hard fudge, or in the fridge if you like a soft and chewy fudge.