3 cups unsweetened organic shredded coconut
¼ cup almond butter
½ cup raw cocoa powder
½ cup local honey
2 tsp vanilla extract
½ tsp sea salt
In a food processor or blender, mix the coconut on high for 3 to 5 minutes and set aside.
Blend the cocoa powder, honey, vanilla extract, salt and almond butter until combined.
Transfer the honey mixture to the coconut and stir together until blended. Press the fudge into an 8 x 8-inch baking pan lined with parchment paper. Place in the freezer for 15 minutes before cutting.
Cut into bite-sized pieces and store in an air tight container in the fridge.