Preheat oven to 350 degrees. Spread almonds in one layer on a cookie sheet and bake for 8-10 minutes.
Let your nuts cool completely.
Add the almonds to a food processor. Let it run for 4-5 minutes. During this time, you’ll see the almonds go in stages from crumbs to a dry ball to a smooth and creamy butter. Scrape down sides of bowl when necessary to make sure nut butter is well incorporated.
Stir in the 4 tbsp of coconut oil.
Add in the 2 tbsp of Date Syrup, cardamom and a pinch of salt, if desired. Blend for 5-10 minutes until smooth and creamy.
Turn the food processor off and let it stand for a few minutes to cool (the food processor could heat up from this process).
Scrape the sides and the bottom of the bowl.
Add the remaining 1 tbsp of coconut oil. Process until smooth, about 2 more minutes. Tip: Recipes like this allows you to adjust it to your taste. If you like it chunkier, pulse less. If you like it sweeter, add more date syrup. Storage: it will stay fresh in a tightly sealed container in the fridge for 1-2 weeks. Bring to room temperature before serving. This almond date butter is delicious on pancakes, toast, oatmeal, cookies and cake filling. It will also make for fun gifts to share with others.