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Almond Butter



For approx. 1.5 cups (360g) almond butter

  • 3 cups (400g) raw almonds

Optional Add ins:

  • ¼ teaspoon sea salt 

  • ¼ teaspoon ground cinnamon 

  • 1 tsp vanilla 

  • 1 tsp cocoa 

  • 1 tbsp maple syrup 


  1. 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.

  2. Let the almonds cool until they’re just warm (not hot), about 10 minutes.

  3. 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)

  4. 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. 

  5. 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. 

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