Making almond butter is super easy, but I am writing these instructions just because I finally had to look it up (in a couple different places) to make sure I was not missing something silly. The secret is to have a lot of patience.
- 3 cups raw unsalted almonds
- 1/4 teaspoon sea salt
Put both ingredients in a food processor that is large enough. Process, process, process. This is where that patience comes in. After a couple minutes, the almonds just chunk and don’t seem to blend any more. Every 30 seconds or so, I popped the top and spread them out with a spoon. I had to do this about ten times, after which the mixture started to become paste-like. I just continued to let the processor go until it was as smooth as I wanted.
Like I said, simple, it just takes time.
For my first batch, I tried adding melted coconut oil to the almonds while processing. I was hoping the oil would help the mixture become creamier faster, but the oil did not really help much. Also, the coconut oil seemed to separate out during storage.
My almond butter tastes a little different than store-bought, but we like it. I think the flavor difference is because my almonds are not roasted. Maybe I will roast some and try that next.
All that patience made me hungry. Now I can eat it up, maybe with some bananas and local wildflower honey.comments powered by Disqus