how to make it
Preheat oven to 350F and spread almonds onto cookie sheet in even layer.
Dry roast for 5-8 minutes, checking and stirring frequently after 5 minute mark.
Place almonds in food processor set to puree. Blend on high for 1 minute. Scrape down. Repeat. Continue this process for about 7-10 minutes. It will go from ground nuts, to a ball, to a thick paste. It is almost done when you start to see the oils come out and the nuts are liquified.
Add in cocoa, monk fruit sweetener and sea salt. Process again to combined.
Store in an air tight jar for up to 1 month in fridge. (But you know it won’t last that long).
What You’ll need
3 Cups almond slivers
2 Tbsps cocoa powder
1 -1 1/2 Tbsps monk fruit sweetener
sea salt to taste
