Place a saucepan on to a medium heat and add the cacao butter. Heat until melted and then add the almond butter, cacao, salt and rice malt. Stir well till combined and nice and creamy.
Now add the remaining ingredients and stir through till well covered in the chocolate. Pour the chocolate into a greased and lined square baking tray and then cover with some cling wrap or a lid and place in the freezer for at least an hour to set.
Once set, use a large knife to cut the chocolate into squares. Place the squares in an air tight container and keep in the fridge.