Place still warm almonds, coconut oil and salt into TM bowl and mill 30 sec/speed 6-7, stopping to scrape down sides of bowl as needed. You are creating nut butter.
Add remaining ingredients and blend 20 sec/speed 5-6, stopping to scrape down sides of bowl as needed.
Press into paper lined lamington tin, using a piece of baking paper and the MC to compact the mixture smoothly.
Refrigerate for 4 hours before cutting and placing into an airtight container in the fridge. You could wrap these separately and use as a healthy take away snack. Or grab one as you run out the door on any day!
Delicious when drizzled with a little melted chocolate, dark, milk or white. Another option is to break up the bars and serve as a granola type topping on stewed fruit, yoghurt or porridge.
If you really want to go 'raw' leave the almonds untoasted or 'activate' and dehydrate them first. Of course you can use homemade raw chocolate to drizzle if desired.