Preheat oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper or a non-stick baking mat.

Mix 2.5 cups almonds with maple syrup, vanilla extract, salt, cinnamon, ginger, and nutmeg.

Spread the mixture evenly on the prepared baking sheet and bake for 10 minutes. Mix the almonds again and bake for another 10 to 15 minutes or until the almonds begin to brown.

Let the roasted almonds cool for at least 10 minutes.

Place a handful of roasted almonds in a Vitamix (you should be able to see the blades) and pulse on 3 or 4 until they reach a crumb consistency. Pour into a bowl and repeat until all the almonds are done.

Pour the crumbled almonds into the blender.

Put the lid on and slowly increase the speed to 10 and then to high. Use the auger if necessary and continue until the almond butter has reached the desired consistency.

Preheat oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper or a non-stick baking mat.

Chop the nuts into smaller bite-sized pieces if desired.

Combine all the dry ingredients together.

Whisk the almond butter, melted coconut oil, and maple syrup together until smooth.

Whisk in the vanilla extract and egg white and then pour over the dry mixture, tossing to coat mixture evenly.

Pour in a single layer on the baking sheet and bake for 45 to 50 minutes, stirring once halfway through.

When it is evenly browned and dry to the touch, transfer to a cooling rack and cool completely.