Place almonds on a rimmed baking sheet and bake in a 350-degree F (176 C) oven for 12-15 minutes. Remove and set aside to cool for 5-10 minutes.
In the meantime place coconut in a food processor and process until it turns into butter, scraping down sides as needed (10 minutes). Scoop into a dish and set aside.
Place cooled almonds in the food processor and process until it turns into butter, scraping down the sides as needed (about 8-10 minutes). Then add in the coconut (reserving some if you prefer a less pronounced coconut flavor). Process to combine, add sea salt and vanilla and process once more.
The mixture will be warm at this point so you can add in the chocolate to let it melt and fully combine, or you can wait until the spread cools to keep a chunkier chocolate texture.
Stir chocolate to combine and then place in glass jar or Tupperware for storing. Store at room temperature so it does not solidify. However, if storing for more than 2 weeks, store in the refrigerator and bring to room temperature before use.
*Recipe makes ~2 cups nut butter. *Nutrition information is a rough estimate calculated with the lower end of the range of salt.