Put all of the ingredients in a food processor and pulse until it's as smooth as you can get it.
Store in the refrigerator for up to two weeks until ready to eat.
I used Justin's Chocolate Almond Butter as my chocolate nut butter. You could also use chocolate hazelnut spread like Nutella or a chocolate peanut butter. The higher quality your chocolate nut butter, the better the end result will be. If you use Nutella or another product with lots of added sugar, your end result will be sweeter than mine and, depending on your personal taste preferences, you may need to cut back on the honey.Adapted from Snickerdoodle Dessert Hummus by Blissful Baking as a starting point.