Spread almonds on a baking tray and roast for around 10 mins.
Whizz almonds in a blender or food processor for around 20-35 mins until you have a smooth creamy paste. You might need to stop the blender / food processor a few times to scrape the sides. Be patient. The longer you wait, the smoother your almond butter will be.
Add grated ginger, Himalayan salt and whizz again until blended.
Transfer to a bowl. Add salt plus agave syrup or maple syrup is using. Mix well.
Transfer to an airtight jar. Keep the jar in the fridge. Bring to room temperature to soften.