In a large bowl, combine the almond butter, cacao powder, coconut sugar, eggs, vanilla, baking soda, and sea salt. Stir until the batter is very thick and uniform-looking.
Lightly grease an 8-inch square dish and line it with parchment paper for easy removal later, or lightly grease mini baking models. Spread the thick brownie batter into the bottom of the pan or scoop into individual molds.
Bake at 350ºF for 20 minutes. It's okay if the brownies don't look totally firm to the touch in the center, because they will firm up as they cool. In my experience, baking for 30 minutes will dry them out too much, so I err on the side of under-baking for a fudgy middle.
Let them cool completely before slicing or removing them from molds. Top with a little melted dark chocolate of your choice and sprinkle with chopped almonds.