Using a Vitamix, blend all ingredients except cacao paste and cacao butter until combined. Start on low and increase to high speed. No need to blend for a long time, just until combined.
Add melted cacao paste and butter and blend for a few seconds. Remove blender from base and continue to combine by hand, stirring with a spatula. Mixture will be really thick; this is the desired result.
Place in a shallow, sealed container and set-in fridge overnight or for 6 hours.
Using a melon baller or small spoon form small even balls also using your hands to roll and form them. Put in freezer for approximately 20 minutes to really cool before covering them in chocolate.
Enrobe in melted dark chocolate and garnish with mesquite orange almonds. Use dark chocolate recipe here: https://crystaldawnculinary.com/autumn-gold-chocolate-bars/
Storage: Fridge for one week or freezer for 1 month.