For Roasted Almond Butter: Preheat oven to 400F. Lay almonds in a single layer on an ungreased rimmed baking sheet. Bake in centre of oven until lightly toasted, about 5 min. Whirl nuts in a food processor or blender until finely ground, scraping down sides as needed, about 3 min. Pulse until creamy, then whirl in 1 tbsp vegetable oil. Use immediately or refrigerate up to 2 weeks.
For Honey & Almond Fudge: Line an 8 × 4-in. loaf pan with plastic wrap, leaving a 1-in. overhang. Combine 1 1/2 cups grahamcracker crumbs with 2/3 cup roasted-almond butter, 5 tbsp honey and 2 tsp vanilla. Press into prepared pan using damp hands. Chill until firm, about 30 min. Cut into small squares.