If you don't know what crispy almonds are, click the link above.  They're not required (you can use oven-roasted almonds instead), but I recommend them to reduce the phytic acid and make the nuts more digestible.  I'll wait....  :)

Add the almonds to your blender.

Turn this on low and let them begin chopping up.

After a while, it will resemble almond meal.  Okay, it is almond meal right now.

Turn it to medium and keep blending.  It will become a very thick almond butter that doesn't really stick together well.

Add your coconut oil and maple syrup.

Add your sea salt (you can skip it).

Keep blending it now on low-medium.  Add a little more coconut oil if you need to.  I added all 3 tablespoons to make it as smooth as I wanted.  That's up to you if you want it really smooth or with a little chunkiness left.  Occasionally, you may need to use a small spatula to stir and push down the almond butter to keep it all moving.  Just be careful not to hit the blades of the blender!

And then it's done!  Scoop it out into a bowl and store it in the fridge for a couple of weeks if it lasts that long. :)  Serve with crackers, celery sticks, or however you like.