Dark Chocolate Espresso Almond Butter

Preheat oven to 350ºF.

Spread almonds on a baking sheet and bake for 10 minutes until lightly toasted. Allow to cool enough to handle before proceeding.

Add almonds to a food processor or blender and process until smooth, scraping down the sides occasionally. It will take several minutes for everything to come together, so be patient.

Add dark chocolate, dates, espresso powder, sea salt and vanilla and process until well-combined.

Refrigerate and store in an airtight jar for up to a month, but good on you if it lasts over a week.