Roast first the almond for the top layer. Lay them in an oven pan and roast in 180 C / 375 F degrees for 10 minutes. Let the almonds cool completely before making the spread.
Measure all the ingredients for the bottom layer in a mixing bowl and mix well.
Line a loaf tin with greaseproof paper and press the bottom layer mixture in it tightly with your fingers.
Put it in the fridge to wait.
Put the cooled almonds in a blender and blend until they are well ground.
Add the maple syrup, cacao powder, salt and cardamom and blend to get all the ingredients well combined. Add the water a spoonful at the time to get the right spreadable consistency. You might need more water than two tablespoons.
Spread the almond spread on the bottom layer and put in the fridge to set for 30 minutes. Keep in fridge.