Spread the nuts on a baking tray and roast for 15-20 minutes at 160 degrees C. The skins should look cracked. Let them cool then place in a tea towel and rub, to remove the skins.
Put nuts in a food processor and blitz. Give your food processor a break every few minutes and scrape down the sides. First you'll end up with chopped nuts, then a couple of minutes later you'll end up with a nutty-looking dough. Keep going until the nuts release their oils, and the nut butter is a little liquidy.
Keep going until the nuts release their oils, and the nut butter drips thickly off a spoon (around 10 minutes)
Add cacao, coconut oil, vanilla, maple syrup and blitz.
Add remaining milk if you like your chocolate nut butter a little more runny
Store in a sterilised glass jar in the fridge for up to 2 weeks