Chocolate Coconut Almond Butter Dip

Preheat oven to 350ºF. Roast almonds for about 10 minutes until just toasted.

Let cool for 2-3 minutes then place in a food processor. Process for about 10 minutes, scraping down sides occasionally until a smooth, creamy nut butter forms.

Melt chocolate chips and coconut oil together in a small saucepan over low heat. Pour chocolate/coconut mixture into food processor with the almond butter. Add vanilla and salt and process for another minute until fully incorporated.

Pour into a jar or ramekin. Keep refrigerated. Once refrigerated, dip will harden a bit from the the coconut oil and become more like a nut butter.