In a large mixing bowl, mix together cocoa powder, honey and coconut oil.
Mix in vanilla and salt.
Add in slivered almonds and mix a few more times till they are covered in batter.
Line a 9x13 inch rimmed baking sheet with parchment paper.
Pour batter on baking sheet and spread out evenly. I like mine a little thicker, so I leave about an inch between the rim and the fudge.
Place in freezer to set up for about 1 hour.
When firm, remove from freezer and cut into squares.
Store in airtight baggie or container in freezer.