Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

In a medium bowl, combine the shredded coconut, maple syrup, melted coconut oil, and vanilla extract. Stir the mixture thoroughly until the coconut is evenly moistened and holds together when pressed.

Press the coconut mixture firmly into the bottom of the prepared pan in an even layer. Use the bottom of a flat glass or a spatula to pack it down as tightly as possible to prevent crumbling.

In a small microwave-safe bowl, combine the dark chocolate chips and almond butter. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.

Pour the melted chocolate mixture over the pressed coconut layer, spreading it evenly with a spatula to cover the entire surface. Sprinkle the flaky sea salt lightly over the chocolate layer.

Place the pan in the refrigerator for at least 1 hour, or until the chocolate is completely set and firm. Lift the squares out using the parchment paper overhang, slice into 8 equal pieces, and serve chilled.