Preheat oven to 300°

Place the chocolate into the refrigerator to chill.

Roast the almonds and coconut on an ungreased cookie sheet for 8-10 minutes or until golden brown. Stir once while cooking.

Allow to cool for 5-10 minutes.

Puree in food processor for approximately 10-15 minutes or until the desired consistency. Stop to scrape down the sides every couple minutes. (don't give up if it doesn't look like almond butter at 10 minutes, it will happen)

Transfer mixture to a container and fully cool in refrigerator for 30 minutes.

Finely chop the cold chocolate in a blender or food processor. You could also use a large hole cheese grater. (I use this method so that there are flecks of chocolate in the nut butter)

Once the almond butter is cooled, fold in the chocolate pieces.

Transfer to a jar with a tight fitting lid and store at room temperature or in the refrigerator.*