Place the chocolate in a bowl and heat in a microwave or water bath until it just starts to melt.
In a small pot, heat the coconut milk, along with the instant coffee and sugar just until it’s coming to the boil. Next, whisk in the almond butter with a pinch of sea salt, and stir until smooth.
Pour the hot coconut milk mixture into the bowl with the chocolate and stir it very gently and slowly until well combined.
Fix a layer of clingfilm right over the top of the mixture, to prevent a skin forming and chill in the fridge for about 2 hours, until firm.
Lightly dust a clean surface with cacao powder and roll a spoonful of the chocolate in it. Shape into balls. Store in the fridge. Serve at room temperature.