There is something so satisfying about whipping up (or grinding up as the case may be) a batch of homemade roasted almond butter. After a recent experience with sprouting a batch of almonds, I starting thinking about creative ways to put those almonds to good use. While the following recipe doesn’t use sprouted & dehydrated almonds (here is a great video if you are interested in this process), I would love to make my almond butter this way when my dream home of the future contains a food dehydrator. For now, roasting the almonds gives them a great nutty, chocolatey flavor. This recipe will fill a standard glass 16oz peanut butter jar.
Food Processor (I used my Cuisinart 11-Cup Food Processor)
Oven or toaster oven to roast the almonds
Glass jar with a lid
3 cups raw organic almonds
1/2 teaspoon sea salt (optional)
1 Tablespoon maple syrup (also optional and can be replaced with honey or agave syrup)
1. Start by roasting the almonds in a preheated oven at 350°F for 10 minutes. They will smell roasty!
2. Allow the almonds to cool, then place them in your food processor, close the lid, and turn it on.
3. The almonds will transform from rough, to sandy, to mushy and then to smooth & sticky over the course of approximately 10 to 12 minutes. I like to turn off the food processor every 2 minutes or so to scrape down the sides. Eventually, you will wind up with a smooth looking almond butter.
4. Add the salt and maple syrup if you are using it and process for 10-20 seconds more. An article at Heather Eats Almond Butter mentions adding different flavors like cinnamon or vanilla. I’d love to experiment with different additions like hazelnuts or chocolate!
5. Spoon the almond butter into your favorite almond butter jar. If you don’t have one of these yet, you will soon! I reused a glass 16oz organic peanut butter jar.