Almond butter is delicious and it is a natural and more nutrient dense replacements for things you would typically use peanut butter one of my favorites as a topping for low carb pumpkin pancakes. On problem with the stuff it can be quite expensive costing between $10-15 for a 16 ounce container. Fortunately You can a 3 pound bag of raw almonds from Costco pretty cheap so with a food processor or Vitamix blender and very little effort you can make your own at the fraction of the price.
Step 2: Roast the almonds. Place 1 pound of almonds on a cookie sheet and bake at 300F for 15-20 minutes.
Step 2: Add Ingredients to food processor
- 1 pound of raw almonds (or any other nuts you wish to make into nut butter)
- 1 teaspoon sea salt (optional but delicious)
- 1 tablespoon homemade coconut butter (optional but delicious)
Step 3: Turn on food processor and wait 5-10 minutes. Scrape the sides and repeat.
Yeah that’s pretty much about it…after a few iterations of step 3 everything should smooth out and have the consistency of what you see below. Just to warn you it will go through a couple stages before it gets there though. First it will be powdery (almond flour), then it will resemble a dry lumpy ball of almond, and finally it will begin to smooth out. The longer you let it run the smoother the butter so good to take a taste every few minutes to see if it as the consistency you desire.
Once you are done simply pour your finished into nice glass container (I used old coconut oil jars) and place in the refrigerator. Not only will this allow your nut butter to stay fresh longer but also prevents the oils from separating so added bonus no stirring required.