In a medium saucepan over medium heat, melt butter.

Stir in cocoa powder to the melted butter.

Mix both cocoa powder and butter using a whisk. Bring mixture to a boil.

Remove from heat. Add oats.

Add the can of condensed milk.

Add the chopped almonds.

Add the almond butter.

Line 2 baking sheets with a wax paper. I sprayed a half tablespoon with non stick cooking spray, scooped out the mixture and dropped onto the baking sheets. Chill 2 hours or until set. Store loosely covered in refrigerator.

You can either leave it as it is or shape them into balls. After about 30 minutes in the fridge, the mixture will be in the right texture to shape it. Put it back in the refrigerator for another 2 hours or until it firms up.