Pre-heat oven to 350F and toast raw almonds on a parchment lined baking tray for 15 min.
Remove almonds from oven and let cool for about 15 min.
Add roasted almonds into a food processor and blend for 8-10 minutes until smooth.
Add in hemp hearts, soaked dates, cacao powder, sea salt and coconut oil and blend for another 2 minutes, adding water slowly until you’ve reached a creamy consistency.
Optional: You can use some cheese cloth or a nut milk bag to strain the milk if you prefer a creamier consistency.