1. If using raw nuts, first toast them. This can be done in a large skillet over medium heat, stirring every few minutes for about 15 minutes total. You can also toast them in the oven at 350 degrees Fahrenheit for about 10 minutes. I had already roasted, salted nuts in my pantry, so I skipped this step and just slightly warmed them in a pan on low for about 5 minutes. Warm nuts will blend more easily.

2. Add nuts and coconut oil to the bowl of a food processor or high-speed blender like a Vitamix. Blend for 5-10 minutes, occasionally scraping down the sides, or until a thick, chunky paste starts to form. Add this point you can add the chopped chocolate, cocoa, and salt. Continue blending until completely creamy.

3. Transfer to a container with a lid, and let cool to room temperature. Store at room temperature for several weeks, or in the fridge for up to a month. The spread should stay spreadable at room temp, but will harden in the fridge.