Preheat oven to 400 F.
Place the whole and flaked almonds on a baking tray and roast for 5 - 7 minutes until golden. Remove from the oven and allow to cool.
Add the coconut butter and coconut oil to a glass jug or bowl and place in a pan of boiling water (1 inch deep.) Melt slowly on a medium / low heat. Make sure the water doesn’t spill over into the bowl.
Once melted, turn off the head and add the cacao powder, almond butter, erythritol, vanilla and pinch of salt to the cacao butter mix (but only if there’s no salt in the almond butter.) Mix well.
Pour the keto fat bomb bark mix into a greaseproof lined baking tray 25 x 17 x 2.5 cm. Top with ½ the toasted nuts and allow to cool to room temperature. Place in the fridge to chill for 30 minutes, sprinkle on the remaining nuts and gently press into the bark asit starts toset. Place back in the fridge for another 30 minutes until fully set.
Once solid, cut into slices and drizzle with a little optional nut butter if you like. Enjoy! Store in the fridge tokeep solid.