Drain off the water from the soaked almonds through a cheese cloth.  Squeeze hard to remove as much moisture as you can.

Add the almonds and the rest of the ingredients to a high-speed blender and blend for 4-5 minutes, to get the creamiest texture that you can.  You may need to stop and scrape down the sides a few times.

When smooth, mould into a ball and flatten.  Press the flaked almonds into the sides and bake in an oven at 180°C for 10 minutes.  You want the outside a little crisp, with the inside soft.