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.