Preheat oven to 400F and line a baking sheet with parchment. Spread almonds in a single layer on a baking sheet. Roast for 7-9 minutes, watching carefully to ensure they just brown but don't burn. Your almonds should just start to become fragrant.
Once cooled slightly, place almonds in a food processor, and process until creamy, about 5-7 minutes. Occasionally pause the food processor to scrape down the sides and incorporate everything.
Meanwhile, place the avocado oil and chocolate chips in a small bowl, and microwave using 30 second intervals at 50% power, until the chips have fully melted. Stir between each interval -- this took me 3 times to fully melt.
Pour chocolate into the food processor as well as your salt and process again, until well incorporated about 1 minute. Pause, scrape down the sides to incorporate everything, and continue to process until silky smooth. Taste and adjust to your liking -- for sweeter, add confectioners sweetener of choice.
Pour almond butter into a mason jar (or glass container), store in the fridge until solid, waiting to put a lid on top until the butter has cooled completely. Enjoy!