Make sure all of your ingredients are at room temperature before beginning, so that the coconut butter does not cease up when added to the other ingredients. Line a 9X5 loaf pan with parchment paper hanging over the sides.

Add the coconut milk, almond butter, syrup and both extracts to a medium bowl and stir very well. Be very careful when measuring the mint extract, as too much can easily turn this from tasting minty, to tasting like toothpaste!

Next stir in the cacao powder and salt really well.

Melt the coconut butter to a complete liquid and then measure out 1/4 cup + 2 tablespoons and add to the remaining ingredients. Mix really well. Add chopped nuts and stir well.

Pour into prepared pan and spread out evenly. Garnish with fresh mint if desired.

Freeze for 4-8 hours, preferably overnight to be completely solid. It will be perfect and fudgey immediately upon removal of the freezer, no need to wait for it to thaw! Slice into bars and keep stored in a ziplock bag or foil. They will soften quickly upon removal, so don't leave them out too long.