Preheat the oven to 300°F (150°C).
Toast the almonds in the oven for approximately 20 minutes. Stir a couple of times to prevent burning.
Let the almonds cool before processing.
Put the almonds into the bowl of an s-blade food processor. Add a pinch of salt.
Pulse for a few minutes until the texture starts resembling butter. You might need to scrap the sides of the bowl every now and then.
Add the coconut oil and pulse for another minute or two.
Use it immediately or store in a fridge for up to a month.