Put 2 cups of almonds onto a cookie sheet and roast for 10 minutes at 400 degrees.
Pour the roasted almonds into a blender or high powered food processor. I used a Ninja blender. Mix until the almonds turn into smooth almost liquidy almond butter. In my ninja blender, this takes 8 minutes. Though it can take up to 20 minutes using other appliances. Note: You may think that you have "over mixed" the almonds when the mixture becomes thick, but that isn't true, keep going.
Mix 1/3 cup of the chocolate chips, 1 tsp vanilla, and 2 tsp of coconut oil together and heat in the microwave until melted. Only heat for 20-30 seconds at a time, and then mix. You don't want the mixture to burn and thicken. ( I only heated mine for 30 seconds total)
Mix the chocolate mixture into the almond butter and blend. Add 1 Tbs of cocoa powder and blend.
Then add 2 tsp honey to the almond butter and mix. (You'll notice that honey thickens the almond butter up a bit). Then add 3 Tbs extra light tasting olive oil or melted coconut oil and blend.
Yields 2.5 cups of almond butter.