Raw Almond butter should include only one ingredient and that is almonds. You may add a pinch of salt but that really is to your liking. It may take a little time but honestly it is really simple, and you won’t want to buy almond butter again. You can use almond butter on fruit especially apples for a great snack, I have even made banana bites to keep me going during the day when I want something a little sweet and on the healthier side. I have used almond butter in just about anything muffin/cake recipes, sauces, main meals, smoothies and granola bar recipes. It is a great source of protein and will keep you satisfied throughout the day.
Follow this easy recipe and keep that processor going because when you are the point when you think it won’t work you will be pleasantly surprised.
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3 cups raw almonds
pinch of salt (optional)
1. Preheat oven to 250 degrees.
2. Place the almonds on a cookie sheet and warm the almonds for approximately 10 minutes watching so that they do not burn. Warming up the almonds will speed up the process in the next step.
3. Once the almonds are warm, place in a food processor with the large S blade and run the processor stopping every so often to scrape down the sides. This process will take approximately 20-25 minutes, you will notice the processor and almonds will get warmed up quickly as it starts to get creamy. It may be necessary to give the processor a cool down break during the process.
4. Keep processing until the mixture is smooth and creamy (don’t give up.. trust me it will get creamy). Once it has reached the desired consistency transfer to a glass jar and store in the refrigerator.
5. The almond butter will last at least a month due to not having additives.
IMPORTANT: Do not had any sweeteners or water as it will ruin the butter and cause it to spoil. You may add a drop of oil but it is not necessary.