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!