In a double boiler over simmering water, whisk together the coconut oil, cacao powder and honey.
Once ingredients are combined, add the chocolate chips and stir until melted.
Remove from the stove and using a rubber spatula mix in the vanilla extract, salt and almond flour.
Spread mixture on the bottom of a 7x5-inch dish lined with parchment paper.
Melt the cacao butter in a double boiler over simmering water.
Remove from heat and mix in the coconut cream, coconut oil, coconut butter, honey, vanilla, shredded coconut and salt. Tip: if your coconut oil or coconut butter are not melted, place jar in a bowl of hot water until it melts.
Spread mixture evenly on top of the chocolate fudge and refrigerate until set.
Toast the coconut flakes in the oven and sprinkle on top of the fudge. Cut into squares and serve. Keep refrigerated.
Coconut cream is the thick cream that forms on the top of a can of full fat coconut milk when left in the fridge overnight.Recipe make about 6 2-inch squares.