Creamy Almond Butter
With the right equipment, almond butter, or any other nut butter, is very easy to make at home and much more affordable. You also decide whether or not to add salt and\or sugar and control how much of it to put in. You can even get creative and make it different by adding cinnamon or cacao powder.
Before you start, do wash your almonds thoroughly. Especially if they are bought in loose weight. Look at this muck.
Essential equipment: high power blender or a food processor. I have tried both: it is faster in a blender but you need to scrape sides pretty much every couple of seconds, especially if your blender is tall. I find it VERY tedious. In the food processor it takes about 20 minutes total, but with minimum scraping. It is important though to let your processor rest every 3-4 minutes or so because the motor can get very hot.
Although it is not necessary, I do recommend to roast almonds slightly. This will make the job much easier, because warm nuts release oil much faster, making a nice smooth, creamy butter. I also find the butter tastes better with slightly roasted than raw nuts.
You can make the butter without additional oil, but I have never tried it, so can’t tell how long this will take. I add coconut oil to make it smoother and more manageable faster.
Easy to make, healthy and delicious almond butter.
- 3 cups washed almonds
- 2 tbsp coconut oil
Preheat the oven to 140°C. Spread the almonds on a lined baking sheet and roast in the heated oven for 10 minutes, or until fragrant and very lightly toasted.
Add almonds to food processor or blender and process, scraping down the sides as necessary. First, you will see the ground almonds get into paste, then into butter.
When the almonds have broken down into a smooth butter, add coconut oil and anything else you might want in: salt, maple syrup, cacao, etc. Add it at the end.
Transfer to a sealed glass jar and store in a cool place or refrigerator.