Mix the almond butter, coconut oil, cocoa powder, maple syrup, salt, and vanilla extract in a medium bowl. (This works best if the ingredients are at room temperature or slightly warm. If using almond butter from the fridge, make sure it sits on the counter first so the coconut oil won't solidify instantly when mixed.)
Transfer the mixture to a 9-inch square dish, lined with parchment paper for easy removal, and smooth the top with a spatula.
Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it's best served directly from the freezer.
Store the leftovers in a sealed container in the freezer. For a softer fudge, store it in the fridge. This fudge lasts up to a month when stored in the fridge, and up to 3 months when stored in the freezer, but we usually eat it all before then!