Preheat oven to 350°F

Prepare a 9-inch square baking tray by lining the bottom with parchment and lightly spraying it with oil.

Separate the eggs and place yolks in one bowl and egg whites in another.

Using an electric mixer, beat the egg whites until stiff peaks form

Then add the almond butter and oil into the bowl with the egg yolks and mix well with the same electric mixer.

Add in the salt, sugar, almond meal, cocoa, almond extract and vanilla extract and mix well with electric mixer.

Then, using a spatula, fold in the egg whites into the yolk/almond mix.

Spoon the mix into the prepared baking tray and bake at 350°F for 25-30 minutes.

Let cool completely.

While cake is cooling, remove ganache frosting from the fridge so it is more spreadable.

When cake is cool, spread it with ganache frosting and enjoy.

Set the chocolate in a bowl.

Add the coconut milk into a pan and place it on the stove to warm up. When milk is warm, add it to the bowl with the chocolate. Cover the bowl with a cover or plate and set aside for 10 minutes.

At this time the chocolate should have melted, so, using a spatula mix the chocolate and coconut milk well.

Add in the coconut oil, salt and vanilla and mix well.

Then, set aside in the refrigerator for it to harden a bit.