Homemade Almond Butter
Total Time
5 minutes
Prep Time
5 minutes
Cook Time
0 minutes
Rating
5 out of 5 stars
(1)
Ingredients
about 1.5 cups
- 3 cups (about 400g) whole almonds (I always use dry-roasted, unsalted)
- optional as needed: 1 Tablespoon peanut oil, vegetable oil, or canola oil
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Preparation
Step 1
Pour almonds into your food processor and pulse/process until the almonds go from whole to coarsely chopped to crumbly to finely ground. If they aren’t coming together easily, add up to 1 Tablespoon of oil such as canola oil, peanut oil, or vegetable oil. Process again until the almonds resemble a thick and relatively smooth almond butter.
Step 2
Store in the refrigerator for up to 3 weeks. But it won’t last that long!
Step 3
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Chef's notes
Sometimes I add 1/2 cup of honey roasted peanuts to the mixture so there is a slight honey-roasted taste to my almond butter. That’s optional.
Salted Maple Flavor:
I love turning this into salted maple almond butter. Toss the 3 cups (400g) of whole almonds with 1/3 cup (80ml) pure maple syrup and 1 Tablespoon melted coconut oil. Spread onto a lined baking sheet and bake at 300°F (149°C) for 15 minutes, tossing halfway through. Cool for 20 minutes, and then grind them into almond butter using the instructions above. Once finished, stir in 1 teaspoon pure vanilla extract and a sprinkle of sea salt.
