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Preheat the oven to 300 F. Line 2 baking sheets with parchment paper.
Evenly spread the raw almonds on one sheet and the coconut flakes on the other. Bake the coconut flakes for 10 - 14 minutes until lightly golden, and the almonds for 20 - 25 until slightly darkened in color and fragrant. Cool for 10 minutes.
Place the almonds and coconut flake in a high speed blender along with the salt. Blend starting on low, then increase the speed to medium, scraping down the sides as needed.
Once it reaches your desired, smooth consistency, add the coconut sugar, cocoa powder, vanilla, and almond extracts. Once completely combined, taste and adjust sweetness levels if you want it more sweet.
Store in an airtight container for up to a month on the shelf or 3 months in the fridge.