Warm coconut butter in medium glass bowl in microwave or double broiler. If microwaving, do so in 15 second increments for a total of 45 seconds to 1 minute. Make sure it doesn’t burn.
When coconut butter is melted, add honey, cocoa powder, and salt. Mix well. It should be clumpy.
Slowly add the canned coconut milk until the mixture is a smooth, but fairly thick texture.
Fold in the walnuts and mix to combine evenly.
Transfer to small/medium glass or plastic container. Store in fridge for 2-3 hours before cutting into it. Overnight is best.
Once hardened, chop into 16 square pieces and serve.