Preheat the oven to 325°F. Line a loaf pan with parchment paper, making sure there's enough hanging on each side to pull out the fudge later.
Chop the almonds and spread them on a baking sheet. Roast for 10 minutes or until lightly golden and fragrant. Set aside.
Meanwhile, add the almond butter, maple syrup, melted coconut oil, melted chocolate, cocoa powder, vanilla and salt to a medium mixing bowl. Whisk together until smooth.
Transfer the mixture to the prepared loaf pan. Spread it evenly. Top with the roasted almonds and sprinkle with a small amount of flaky sea salt and shredded coconut if desired.
Place the fudge, uncovered, in the freezer for 1 hour or until solid. Cut the fudge into the shape and size that you prefer, making about 12 pieces. Store the leftovers in an airtight container in the freezer.