Almond Butter.

IMG_0677I will never buy almond butter from the store again, or any kind of nut butter for that matter. Nut butters are so easy to make in a food processor and making your own saves you a fairly significant amount of money. Especially if you buy your nuts on sale in bulk.

I picked up almonds while at Natural Grocers and I noticed that they have raw Spanish almonds. They were nearly $14 a pound so I didn’t buy them, but it’s nice to know that I can buy raw almonds that are actually raw.

Almond Butter

4 cups raw almonds
Non-iodized sea salt
Water to soak
.5-1 ounce cocoa butter, melted (roughly 1-2 Tablespoons)
1 Tablespoon coconut oil
pinch of salt

  1. Place the almonds in a bowl and shake a moderate amount of non-iodized salt on top. Cover the almonds with water, making sure there is at least an inch of extra water on top. Let sit for 12 hours.
  2. Drain the almonds, place on a jellyroll pan (or other dish with sides) and dry in the oven on the lowest temperature setting for 12-24 hours, until they are no longer soggy when you bite them. You’ll be able to tell.
  3. Put the dry almonds in a food processor with an S blade and turn it on. Process for 15-20 minutes.
  4. Depending on the consistency of the resulting almond butter add in the .5-1 ounce of cocoa butter and coconut oil while the food processor is running.
  5. Enjoy.
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