Preheat oven to 350º F.

Line a large baking sheet with parchment paper or a silpat, if desired. Scatter almonds evenly across baking sheet. Roast for 7 minutes; stir to redistribute almonds. Continue to roast an additional 5-7 minutes until the almonds are lightly toasted.

Remove almonds from oven and allow to cool on pan for about 5 minutes. While almonds are still warm, place them in the bowl of a food processor. Remove the plunger or food pusher from the small central tube in the lid. This will allow steam and moisture to escape during processing. Process for 1-2 minutes until the almonds are broken down and take on a mealy appearance. Stop the food processor, remove lid and scrape down sides of processing bowl.

Snap processor lid in place and continue processing almonds until smooth and loosely creamy. This may take up to 15 minutes (or longer in some machines). Stop the food processor as necessary to scrape down the sides of the processing bowl. During processing, the almonds will go through several stages including a point where most of the almond butter will come together into a ball. Please note: The food processor may become unstable during this stage and “walk” across the counter top. Simply hold it in place with your hands. The ball stage precedes the smoothing out stage where the almonds become a smooth almond butter.

When the almond butter has reached the desired consistency (see notes), stop the food processor. Add the remaining ingredients and process for 30 seconds – 1 minute until well combined. Store, covered, in a glass jar in a cool, dry place for up to 1 month or in the refrigerator for up to 3 months.