Preheat the oven to 350 °F / 180 °C.
Line a baking sheet with parchment paper.
Add almonds to a food processor and process until you reach a coarse flour consistency.
Add the rest of the ingredients and process until it looks rather smooth and sticky.
Form 20 small balls with your hands and place them on the baking sheet.
Bake for 20 – 25 minutes, until golden and a little crisp. Let them cool down.
Meanwhile melt the chocolate with the coconut butter. Mix.
Dip the balls in the melted chocolate. Or drizzle them with a spoon (if you choose to drizzle them you are going to need about half the amount of chocolate). Your choice.
Wait until the chocolate settles and enjoy these tasty treats!
You can store them in an airtight container for 5 days (or keep them in the freeze for a couple of months), although they taste a lot better when eaten straight away.