Chocolate Almond Butter (makes about 3½ dl [1 ½ cups])

 1 dl (½ cup) semisweet or dark chocolate chips

 6 dl (2 ½ cups) whole roasted salted almonds

 1 tbsp melted virgin coconut oil (optional)

 

Place chocolate chips in a small microwaveable bowl. Microwave in 20-second intervals, stirring in between intervals, until the chocolate is almost completely smooth and melted. Stopping before the chocolate is completely melted ensures the chocolate will not burn. Stir the chocolate until completely smooth. Set aside. Add almonds to the bowl of a food processor. Process until nuts are finely ground. Continue processing until the ground almonds come together and turn into a peanut butter-like consistency, or the nuts clump together in a ball in the processor, about 5 minutes. If the nuts are still powdery, keep processing. Pour melted chocolate over ground almonds and pulse until combined. If the chocolate almond butter is too dry, add the coconut oil and process to combine.