Chocolate Roasted Almond Butter

Preheat the oven to 325ºF.
Spread the almonds in a single layer on an unlined baking sheet, and bake for 12-15 minutes, flipping halfway through. You should be able to smell a delicious nutty flavor when they’re done.
Remove the almonds from the oven and immediately put them in your food processor. Process the almonds for 10-15 minutes, or until you have a true nut butter. It will be grainy at first, but continue processing and it will turn into an oily butter.
Microwave the chocolate chips for 30 seconds, then add to the nut butter (the chocolate does not need to be fully melted). Add the salt and process for another 2 minutes.
Add more salt as needed for taste.
Serve at room temperature, but store in the refrigerator if not consuming it all within two days.