Today I’m sharing with you probably the easiest recipe I’ve ever posted on this blog! I’m going to tell you how to make almond butter at home and I promise you it’s super easy, quick, and definitely worth it! Homemade food really is always better than storebought, you can take my word for it.
Here are three recipes using almond butter you will love:
- Strawberry Vanilla Chia Jam (upgrade your PB&J sandwiches to chia jam & almond butter)
- Strawberry Coconut Sugar Cookies (because strawberries are in season and these cookies are absulutely heavenly!)
- Raw Sour Cherry Chocolate Buckwheat Porridge (if you haven’t tried raw buckweat porridge you’re seriously missing out)
Let’s make some almond butter together!
How to make almond butter in a few easy steps:
- Take your almonds and spread them on a baking sheet lined with baking paper (the baking paper is optional but I tend to always use it because hey, that’s one less thing you have to wash afterwards)
- Bake them in preheated oven at 175C (347F) for 15-18 minutes until slightly golden when cut through.
- Take them out and let them cool down completely.
- Add them into a food processor and blend them until they turn into smooth almond butter (this can take anywhere from 10 to 30 minutes depending on how strong your food processor is).
- When you think it’s done, process it for 5 more minutes, it will be even creamier.
- The butter will heat up due to the long processing which is okay, just let it cool down before placing it in the fridge.
- Optional for crunchy almond butter: Pulse the nuts a few times first and reserve 1-2 tbsp of the chopped nuts. When the rest of the nuts turn into creamy butter, add the chopped nuts and process for a few seconds to incorporate.
- Done! Store in an airtight container in the fridge for 1-2 weeks.
There is literally only one ingredient — it can’t get easier than this.
It can get even more delicious, though.
You can add 2-3 tbsp cacao powder for chocolatey flavor along with 2-3 tbsp coconut or maple sugar. Do not use liquid sweetener because it’d get thick and sticky and we don’t want that.
Isn’t that beautiful. It really is tastier than storebought almond butter. You even enjoy it more when you make it yourself.
I’m gonna leave you with one last picture of me stiring the almond butter, please enjoy the smooth and creamy beauty that is this almond butter. YUM.
- 3 cups almonds
- pinch sea salt (optional)
- Preheat your oven to 175C (347F).
- Spread the almonds on a baking sheet lined with baking paper.
- Roast the nuts for 15-18 minutes until toasted and lightly golden when cut in half. Keep an eye on them so they don't burn.
- Cool completely.
- Add them into a food processor and process until very smooth for 15-20 minutes. You may have to scrape the sides of the food processor with a spatula 1-2 times. When you think it's done, blend it for a few more minutes to get it extra creamy.
- Store in an airtight glass jar in the fridge for 1-2 weeks.
- The time it takes to make the butter depends on how strong your food processor is. It can take anywhere from 10-30 minutes. When you process it for that long the butter naturally heats up so just make sure it's cooled down before you put it in the fridge.