Place the Activated Almonds (300 gram), Cacao Powder (2 tablespoon), Salt (1 pinch), and Honey (1 tablespoon) into a food processor
Turn on high and blend, stopping and scraping the sides of the bowl a few times. When a paste starts to form, slowly add the Almond Oil (2 tablespoon), 1 tbsp at the time. (NOTE: if you have a very powerful food processor, you might not need to add the oil, so wait and see).
Taste the chocolate butter and add more honey if you think it is too bitter. I found that just 1 tbsp of honey was enough to cover up the bitterness of the cacao, but this is my personal taste. Adjust based on your tastes.
Pour the nut butter into clean jars and store in your fridge for up to 1 month.