Add all ingredients for the chocolate almond butter to a food processor and process until it is creamy and smooth, which will take about 5-7 minutes. It will undergo several stages before becoming almond butter (raw almonds, almond flour, thick almond butter, creamy almond butter). Stop every minute or so and scrape the sides and continue processing until it becomes creamy.
Add the almond butter add-ins:
Add all ingredients for the almond butter add-ins to the food processor and process until they are well combined.
Transfer the chocolate almond butter from the food processor to a medium-size mixing bowl and stir in the cacao nibs by hand.
Store in an air-tight BPA-free container at room temperature. It will harden if you put it in the refrigerator but can be softened again by leaving out at room temperature or placing it in a bowl of warm water to soften the coconut oil. Stir well before serving.
Serving Size: This recipe will make approximately (1) cup of nut butter. Nutritional information is calculated for (1) tablespoon which is (1) serving.