Homemade Almond Butter
Skip the store bought and make your own almond butter with just few ingredients. It is thick, rich and so full of flavor with an endless variations.
Servings: 28 Tablespoons
Calories: 94kcal
Ingredients
- 3 cups raw unsalted almonds 16 ounces
Optional:
- A pinch of salt
- 1 Tablespoon oil as needed I recommend avocado oil
Instructions
- Preheat oven to 350°F/180°C.
- Place your almonds on a baking sheet and spread in an even layer.
- Roast in the middle of the oven for 8-10 minutes, stirring halfway through roasting.
- Remove from heat and let it cool down for 5-10 minutes.
- In the bowl of your food processor, add roasted almonds and salt if using.
- Blend in 1-2 minute increments, stopping after each to scrape the sides and bottom of the food processor bowl. This needs time depending on your food processor. Mine took a little over 20 minutes so be patient.
- If you feel your food processor needs a little help add oil in teaspoon increments.
- Let the almond butter cool down to room temperature and scoop into a clean glass jar.
- Cover with lid and refrigerate for 3-4 weeks.
Notes
If you feel the motor is making weird noise or getting too hot, stop and give it a break.
Some of my favorite add ons are ( add them towards the end of processing): vanilla extract, cinnamon, honey or maple syrup.
Some of my favorite add ons are ( add them towards the end of processing): vanilla extract, cinnamon, honey or maple syrup.
Nutrition
Calories: 94kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.005g | Sodium: 0.2mg | Potassium: 114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.2IU | Calcium: 42mg | Iron: 1mg
