May 7, 2013
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It was not very long ago that I shared my most recent homemade peanut butter recipe. But today I have another homemade nut butter recipe for you. The process for making almond butter is almost exactly the same as that for peanut butter, but since I bought raw almonds, I roasted them before processing them. Almond butter also took a bit more processing time than peanut butter.
I initially found the almond butter to be too chalky for my liking which is why I added coconut oil. Feel free to try it without the oil or try a different type of oil if you like.
After roasting the almonds, place them in the bowl of a food processor and begin processing.
The almonds will first turn into a coarse meal.
As they continue to be processed they will clump up and form a ball.
They will then release their oils and turn back into a thick liquid.
Continue processing until the almond butter is very smooth. At this point you can add coconut oil or any other flavorings you like such as cinnamon or honey.
Like homemade peanut butter, homemade almond butter is different than the store bought version. I feel it has a nuttier taste. The flavor will also depend on the amount of time you roast your almonds.
- 1 1/2 cups (about 11 ounces) raw almonds
- 1 tablespoon coconut oil (optional)
Preheat oven to 350 degrees and spread almonds on a baking sheet in a single layer. Bake for about 7 minutes until the almonds darken slightly. You will be able to smell them roasting as well.
Add roasted almonds to the bowl of a food processor and begin processing. The almonds will turn into a coarse meal before they begin releasing their oils. Once their oils begin to release, the almond butter will clump up into a ball. The almonds will continue to break down and smooth into a thick liquid.
Continue processing the almonds until the almond butter is very smooth. Scrape the sides with a rubber spatula as necessary.
Once smooth add the coconut oil and pulse until incorporated.
Store in an airtight jar at room temperature. Almond butter will keep for a couple weeks at room temperature.
You may leave out the coconut oil all together or substitute another oil of your choice. I added it because I found the almond butter a bit too chalky for my liking.
The almond butter will initially be warm and pretty runny due to the heat from the processing.
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