Soak raw almonds for 8 - 12 hours. Rinse them well and place them in a food processor fitted with an S-blade. Add date sugar, cinnamon and water (one tablespoon at a time, as needed) and blend to the desired consistency. Store in an air-tight container in the refrigerator for up to 30 days.
 
Recipe shown here (consistency is like a chunky nut-butter)
2.5 C Raw, Organic Almonds
1 C Date Syrup
1 TBSP Cinnamon
1 C Water