Homemade
Almond Butter
INGREDIENTS:
For approx. 1.5 cups (360g) almond butter
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3 cups (400g) raw almonds
Optional Add ins:
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¼ teaspoon sea salt
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¼ teaspoon ground cinnamon
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1 tsp vanilla
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1 tsp cocoa
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1 tbsp maple syrup
DIRECTIONS:
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Preheat the oven to 175 degrees (C). Spread the almonds across a large baking tray lined with baking paper and toast the almonds for 10 minutes, stirring halfway.
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Let the almonds cool until they’re just warm (not hot), about 10 minutes.
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Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. This is a little tedious process but be patient! It should take around 5 minutes for the almonds to go from a flour/clumpy consistency to a smooth creamy mixture. If the mixture gets too hot during the process just stop and let it cool for a few minutes.
NOTE: If your food processor is too small you may have to do it in two batches (like I did)
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Once the almonds have released their natural oils and the mixture is very smooth and creamy, you can blend in any add-ins you would like. I added in salt and cinnamon.
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Blend until the add-ins are evenly incorporated. Pour the mixture into a jar and let it cool to room temperature, then seal the jar with a lid and store in the fridge. The mixture should last for a month max! Disregard if theres any signs of spoilage.
