Taste and adjust sweetness if needed - I found 1/3 cup to be perfect (amount as original recipe is written // adjust if altering batch size).
*If you can't find cocoa butter, you can try to sub coconut oil (1 cup (240 ml) coconut oil per 1 cup (218) g cocoa butter). However, I did find it to make the texture and mouth feel more oily and a couple of readers have suggested it doesn't mix as well with the maple syrup. In this way, I highly recommend using cocoa butter.
*If your almonds are raw, roast on a baking sheet at 350 degrees F (176 C) for 8-12 minutes, or until fragrant and slightly golden brown.
*The link above to the cocoa butter is an amazon link that gives us a small commission if you choose to make a purchase.
*Nutrition information is a rough estimate.