In a small saucepan, heat coconut milk on medium-high heat until it starts to boil.
Combine chocolate chips with milk until it is melted. Mix well.
Combine beaten eggs, honey, salt, vanilla extract in a blender and blend until smooth, about 30 seconds. Slowly add heated chocolate coconut milk and blend until thoroughly combined.
Pour into ramekins and chill in the fridge for 4-6 hours or overnight until it is solid and set. Top with almond butter topping and flakey sea salt. Enjoy!