Preheat oven to 375º. Spread almonds out on a parchment covered cookie sheet. Roast for 6-8 minutes until slightly toasted and darker brown - be careful not to burn them!

After the almonds have cooled a bit, place in a food processor and grind for about 10-15 minutes, stopping every few minutes to push down the sides. Continue processing until it becomes creamy.

Sprinkle in the sea salt and the coconut oil and blend for another few minutes until it reaches the desired texture and consistency.

Store in a sealed container or a mason jar in the refrigerator for 1-2 weeks. It's absolutely delicious on toast, with apples or just by itself!