Raw Cinnamon Almond Fudge
[Vegan]

To Make the Fudge With a Food Processor:

1. Line a loaf pan with parchment paper and set aside.
2. Using a food processor, grind almonds into almond butter, stopping every couple minutes to scrape down the sides with a spatula. Making almond butter will take about 10 minutes, and it doesn't matter if it's not perfectly smooth since you'll be mixing everything else into it. You'll have about 3/4 cup almond butter.
3. Add coconut butter, 2 tablespoons whole almonds, maple syrup, a pinch of sea salt, and the cinnamon and pulse to combine (the almonds will become roughly chopped as you combine the mixture).
4. Press the mixture into the parchment-lined pan. Using a sharp knife or the food processor, roughly chop the almonds. Press gently onto the fudge. Sprinkle a pinch of sea salt or fleur de sel and extra cinnamon over top.
5. Place in the freezer for 15 minutes to set. Slice using a sharp knife, and store in the refrigerator.

To Make the Fudge Without a Food Processor:

1. Line a loaf pan with parchment paper and set aside.
2. Combine 3/4 cup prepared almond butter with coconut butter, cinnamon, sea salt, and maple syrup. Stir 2 tablespoons roughly chopped almonds into the almond butter mixture.
3. Press the mixture into prepared pan. Top with remaining 2 tablespoons almonds, roughly chopped, as well as a pinch of salt and press gently into the top of the fudge. Lightly dust with cinnamon. Place in the freezer to set for 15 minutes. Slice using a sharp knife, and store in the refrigerator to keep cool.