Add all ingredients except water to a food processor and blend smooth, scraping down the sides as needed. (Or mix with a hand mixer or just a bowl and spoon!)
Taste and adjust with more sweetener, cocoa, or salt (salt really brings out the flavor!)
Add water last, to achieve desired consistency (less water=thicker). Enjoy right away or chill for a firmer texture :)
Notes
To store: Keep refrigerated in an airtight container for about 7 days. Or freeze tightly wrapped for about 1 month.Optional: Scoop into balls, or press into a small pan lined with parchment and refrigerate then slice into brownie bites!Almond butter: You can easily make your own natural almond butter by processing 2 cups dry roasted almonds in a food processor for several minutes until drippy and smooth. I make a fresh batch every week :)Note about powdered monkfruit: Here I used the old Lakanto powdered which is 2x as sweet. The new version is 1:1, so you'll need to add more. Always sweeten to taste.I typically make homemade powdered monkfruit (made by blending Lakanto Classic Monkfruit granules in a small blender for 10 seconds).Sweetener Options: (always adjust to taste)