In a small saucepan over medium low heat, or in the microwave, melt the coconut oil and maple syrup together. Whisk in the almond butter for about 30 seconds until fully incorporated and very smooth.
Remove from heat and mix in sea salt and vanilla extract.
Store in the refrigerator up to two weeks.
Video
Notes
To reheat, microwave for 10 seconds to get the perfect drizzle-y consistency!