The first thing is to cut the chocolate into pieces and put it in a small saucepan with the cacao butter and regular butter.

Put the butter and chocolate into a pot on low heat and let it start to blend and melt. Make sure to keep a close eye on this so that your chocolate doesn’t burn. If you’re worried you can place a heat-safe dish on top of a small pot with boiling water. That way it’s less likely to burn. 

Toast your nuts in a pan if you buy them raw.

Take a rectangular silicone mold and add the toasted nuts to the bottom then pour the melted chocolate mixture into the mold covering the nuts. 

Next, stick it in the fridge or freezer and let it cool and solidify. That’s it! 

Add the dates, almonds, 4 tbsp of shredded coconut, and a pinch of Himalayan salt to a mincer.

Once everything is chopped, start to knead it together with your hand, forming a ball. 

Next, get a silicone mold and flatten out the fudge to the shape of the mold. Using silicone will make it easier to remove the fudge later.

Sprinkle on top some of the leftover shredded coconut as a topping if you’d like.

Lastly, let it cool in the fridge or freezer and become hard. Remove it from the molding when you’re ready to serve.