With a mortar and pestle or rolling pin, crush the almonds into a coarse consistency.
In a microwave safe bowl combine butter and coconut oil. Microwave for 15-30 seconds. If butter and oil are soft already you can skip this. We don't want melted, only softened, so watch it closely.
Mash the two together with a fork.
Add cream and vanilla and mix.
Add cocoa powder, greens powder, and erythritol. Stir the dry ingredientd in well. You should have a pretty, milk chocolate with a mousse-like consistency.
For setting the chocolate, either line a container with parchment paper or use plastic or silicone, something that you can pop the chocolate out of easily. Mix the almonds into your chocolate or spread them on top afterwards.
Using a spatula or spoon, spread the mixture evenly in your container or mold. Place in the fridge to set for 4-6 hours.
Remove from refrigerator. Pull parchment paper out and, with a sharp knife, slice into squares.
Store in refeigerator for up to a week.