Roast almonds in oven at 350F for about 5-7 minutes. Make sure they do not burn.

Let them cool for a few minutes so they are warm and not hot.

Pour into a food processor or blender and patiently blend until creamy and smooth.  Stop to scrape down sides often. If the blender gets too hot, pause and let it cool a minute before continuing on.

Once the magic happens and it is smooth and creamy then add the mix-ins.

Blend again so everything is mixed well together. Let cool and store in airtight jar in the fridge for a week or 2 (if it lasts that long!)

Check for spoilage if kept longer.