Mix almonds in a food processor, stopping every so often to scrape down the sides. Mix for 20-25 minutes until you get a creamy consistency.
Mix in cacao powder, coconut oil, maple syrup, and salt. (If using a salted almond butter, do not add salt.)
Notes
The time listed to make this recipe is for raw almonds, if you use roasted, it will go a lot faster.This recipe will last 1-2 weeks in an airtight container in the fridge.