Using a small pot, combine the almond butter, honey and vanilla extract. Set over low heat to melt the mixture into more of a smooth, thinner nut butter mixture. Remove from the heat.

Add the flake cereal to the pot and gently fold, coating the cereal but not crushing it.

Using a small square mold (I use this), add about 2 tbsp worth of the filling to each mold space. Transfer to the freezer and freeze until totally solid.

Add the chocolate and coconut oil to a heat-safe glass bowl. Using a method of your choice (I prefer a double boiler method), melt the chocolate and coconut oil together until they are fully liquid. Allow to sit and cool for a few minutes.

Prepare a plate lined with parchment paper. Carefully remove the butterfinger filling cubes from the mold. Working with one at a time, place on a fork and hover over the chocolate bowl. Use a spoon coat with chocolate on all sides. Place on the plate and top with flakey salt.

Set in the fridge to allow the chocolate to fully set and the filling to soften a bit before enjoying!