Spread the almonds in a single layer on a baking tray and toast them @ 180°C for 10 minutes, stirring halfway. (If you are using the roasted almonds then skip this process)
(I, many times bake mine in air fryer at 160°C for 10 minutes, stirring in between)
Allow them to cool down slightly, once baked
Place the almonds in a food processor or a high speed blender. Blend them, stopping periodically to scrape down the sides. During this time, you'll see the almonds go in stages from crumbs to a dry ball to a smooth and creamy almond butter.
Meanwhile melt chocolate over double boiler or in the microwave in 30 seconds increments, stirring in between
Once the almond butter is smooth & creamy, add chocolate and blend it well
Add in oil, salt, and agave syrup and give a final blend until well incorporated
Transfer to a jar and store at room temperature for 2-3 weeks
Enjoy your nutella spread!
*If you are using roasted almonds then skip the first step.