There is nothing like homemade almond butter! Roasting the almonds first adds a deep flavor that can’t be matched in store-bought versions.
- 4 cups raw almonds (I suggest organic)
- 1/4 tsp Himalayan pink salt
- 2 Tbsp almond oil, optional
- 2 Tbsp maple syrup, optional
- Pre-heat oven to 350 degrees and arrange almonds in a single layer on a large cookie sheet. Bake almonds for 10-15 minutes, or until toasted and fragrant. Move them around once part way through baking to ensure even cooking.
- Allow almonds to cool completely. Add the almonds, salt, and maple syrup (if using), and pulse a few times to break down the almonds. Start the processor. The almonds will go from a powder, to a thick paste over time. Periodically scrape down the sides of the bowl. If after 10-15 minutes the almond butter still has not reached your desired consistency, drizzle 1 Tbsp of almond oil in while the machine is on. This will help liquify the mixture quicker.
If you have an older machine or a smaller motor, you may have to turn it off intermittently to give it a chance to rest and prevent overheating.
In a sealed glass jar, homemade almond butter will keep in the refrigerator for 3-4 weeks, but I guarantee it won't last that long!
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Appetizers and Snacks, Breakfast
Keywords: Almond Butter, Nut Butter, Almonds, Recipe, Paleo