Line an 8-inch square baking dish with parchment paper, leaving a one-inch overhang on all sides. Combine the dates, almond butter, coconut oil and vanilla extract in a food processor and blend until smooth. Add the fudge batter to the baking dish and spread it out in an even layer, using a spatula or your fingers to reach into the corners of the tray. Garnish the fudge with the sea salt and unsweetened coconut. Cover the tray and place it in the refrigerator to chill for at least 2 hours. You can leave it to chill overnight. Once it’s firm, cut into squares and serve.