Description
Thick almond butter that you can use for spreads, baking, or snacking.
Ingredients
Units
Scale
- 4 cups washed, raw, unsalted almonds
- 2 teaspoons of salt
- 2 tablespoons of your favorite sweetener (I used local, raw honey in this batch)
- Optional (3-4 tablespoons of avocado oil)
Instructions
Thin consistency:
- In a food processor, add your almonds and process at the highest speed.
- Scrape down the sides as needed and keep blending.
- It can take up to 20 minutes for the powder to turn in to almond butter, so be patient.
- Once the almond butter is your desired consistency add in your salt and sweeteners. Blend until it is well incorporated.
- Scrape it out into an airtight container and refrigerate it for up to a month.
Thick consistency:
- In a food processor, add your almonds and process at the highest speed for five minutes.
- Scrape down the sides as needed and keep blending for 5 minutes
- Add in your avocado oil, and let blend until it’s the consistency you desire.
- Once the almond butter is your desired consistency add in your salt and sweeteners. Blend until it is well incorporated.
- Scrape it out into an airtight container and refrigerate it for up to a month.
Notes
- If you use the method for thicker almond butter, you can thin it out to your desired consistency with oil or water. I use a tablespoon of almond butter to 2 teaspoons oil or water to thin it out.
- Store this in an airtight container in the fridge.
- A serving size is one tablespoon. The nutrition facts below do not include the thicker consistency almond butter with added avocado oil.
- Prep Time: 1 minute
- Cook Time: 15 minutes
- Category: Snacks
- Method: Food Processor
- Cuisine: plant-based
Nutrition
- Serving Size: 1 tablespoon
- Calories: 54
- Sugar: 0.9 g
- Sodium: 72.8 mg
- Fat: 4.5 g
- Carbohydrates: 2.5 g
- Fiber: 1.1 g
- Protein: 1.9 g
- Cholesterol: 0 mg
