1. Place the almond milk and honey into a saucepan and bring to the boil.
2. Pour the hot liquid over the chocolate and whisk until the chocolate has completely melted and incorporated.
3. Add the almond butter and salt, then mix to combine.
4. Cover with plastic wrap touching the surface of the ganache and allow to sit at room temperature for 3 hours, or until it becomes firm enough to scoop.
5. Using a teaspoon, scoop the ganache onto a lined tray and allow to stand at room temperature for 1 hour.
6. Roll each scoop of ganache into a ball, then roll over the chopped almonds to coat.

Note: Store at room temperature for up to 1 week.