In food processor or blender, mix coconut on high for 3-5 minutes or until mixture is semi-creamy. Transfer coconut to a medium bowl and set aside.
Add cocoa powder, honey, vanilla extract, salt and almond butter to the food processor and blend on low until combined.
Using a rubber spatula, transfer honey mixture to the coconut and stir together until blended.
Press fudge into an 8 x 8 baking pan line with parchment paper.
Sprinkle shredded coconut on top and place in freezer for 15 minutes before cutting.
-If you like your fudge to be very sweet you can use sweetened shredded coconut in place of unsweetened coconut. This will also make the fudge a bit fuller and softer.
-The recipe photo is made using a double batch for thicker pieces (also made with sweetened coconut shreds).