I sort of followed a recipe...
  1. Roast ~ 1 1/2 cups raw almonds at 300 degrees for about 15 minutes (cool before putting into food processor/blender)
    This is supposed to make it easier for the oils to come out when you blend it later on. So I read.
  2. Chop up some dark chocolate (no need to melt) - I used about 1/4 cup.
    The warmth from blending the almonds is enough to melt the chocolate - just chop it into itty bitty pieces. Also, I used a few pieces of Theo's dark chocolate with sea salt, so I didn't add any additional salt to the recipe.
  3. Once cooled, throw the roasted almonds into the food processor, occasionally stopping to scrape down the sides.
    Removed some of the dry almond chunks before it creamed so I could add it later for "crunchy" butter. Didn't take very long to get creamy, maybe 10 minutes of blending and scraping.
  4. Add chocolate to the food processor and continue blending, scraping down sides as needed.
  5. Add ~ tablespoon of honey (if you want some sweetness to your butter)
  6. Put into sealed container and store in fridge (well, I'll probably eat it by the end of the day 😳 so I won't store in fridge).