Lay the almonds in a single layer on a baking sheet and roast them in a 275F oven for about an hour, then raise the temperature to 350F and give them an extra 8-10 minutes or so, until the almonds get really fragrant and take a nice golden brown color.
Take the almonds out of the oven and allow them to cool for at least 15 minutes.
Meanwhile, add the coconut to your food processor and process until it turns into a crumbly, thick paste, about 8-10 minutes (you will have to scrape the sides quite frequently). Add the honey and process until well combined. Transfer to a bowl and reserve.
Add the almonds to your food processor (no need to clean it, really) and process until smooth and creamy, about 10 minutes.
Add the cocoa powder, vanilla, salt and cinnamon and process until well incorporated.
Add reserved coconut paste and process again just to combine, no more.
Transfer to glass jars and allow to rest for a few days before you dig in.
You could keep this in the refrigerator if you wanted to, however, I don’t believe that it’s really necessary, unless you intend on keeping it for an extended period of time (which I dare you to do!)
Almond Joy Chocolate Spread https://thehealthyfoodie.com/almond-joy-chocolate-spread/