On low-medium heat, melt the butter.

Add in ricotta cheese once butter is melted, and stir until fully combined for 5 minutes.

Add almond flour and keep stirring until it thickens a bit (another 5 minutes).

Add the shredded coconut, coconut sugar, cardamom and combine.

Keep stirring until well combined and most of the moisture is removed. After stirring for a total of 15-20 minutes on the stove, it should form into a ball due to low moisture.

Pour this into a lined or buttered dish evenly (about 1/4 inch thick) and let it cool down completely.

Once it is cool, it should solidify.

Cut into squares or your desired shape, and garnish with sliced almonds. Enjoy!