Creamy Coconut Fudge

2 cups raw or toasted almond slivers
2 cups unsweetened, coconut flakes
1 package creamed coconut (7 oz)
1 1/2 cups almond butter
1/2 tsp sea salt
1 T. vanilla
3 T. honey
2 T. cocoa powder or roasted carob powder

In a medium sauce pan, over low heat, melt the creamed coconut and almond butter together, stirring frequently, until well mixed and smooth. Add the sea salt, vanilla, and honey; stir well. Pour the mixture into a 9 x 7 inch casserole dish. Sprinkle the unsweetened coconut flakes on top, using a large tablespoon, press the coconut into the creamy mixture. Sprinkle the almond slivers on top and press again. Refrigerate until solid; cut into bite size pieces and store in the refrigerator.

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