Line a 20cm x 20cm tray with baking paper and set aside
Place almonds on a flat tray and in oven for 8-12 minutes, or until nicely roasted. Remove once ready and set aside to cool
In a bowl, add almond butter, melted coconut oil, cacao powder, vanilla extract, pink salt and maple syrup. Mix together using a spatula, until it is smooth in consistency
Mix in roasted almonds
Pour mixture into prepared tin and place in freezer to set for 1-2 hours
10 minutes before serving, remove slab from freezer and with a hot knife cut to desired size pieces
Place back in the freezer to firm up for 5 minutes
Serve straight from the freezer and enjoy!
Notes
Leftovers can be stored in the freezer for up to one month.