Homemade almond butter is probably my favorite nut butters. It’s cheaper to make your own and it’s so easy too! I think it tastes WAY better than store bought. The key to making almond butter and getting the drippy, smooth texture is PATIENCE and a GOOD food processor or blender. Also, roasting your own raw almonds is important too. The warm almonds releases their oils easier and it makes it easier to blend. Not to mention, the flavor is SO good. You could add things like a little bit of cinnamon, salt, vanilla, or pure maple syrup to make it extra yummy, but I like to keep it simple to just almonds. I put almond butter on toast, use it in baking, cook with it, and love to pair it with fruit or oatmeal. Sometimes, I just dip crackers in almond butter. The possibilities are endless! Homemade Drippy Almond Butter
Makes almost 2 cups
3 cups raw almonds
1/8-1/4 tsp sea salt (optional)
Preheat your oven to 350 degrees F. Arrange raw almonds on a pan and roast for 10-12 minutes, stirring halfway.
Let them cool for 5-10 minutes on the pan.
Transfer the almonds to a high-speed blender or food processor. Blend on high until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! Just let the food processor run.The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball every couple minutes), and finally, it will turn lusciously creamy. It will take about 10-15 minutes. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes. Once you think it’s done, blend for another minute or two to ensure EXTRA drippy and creaminess. 🙂
Add your optional mix-ins now if you desire, like salt, maple syrup, cinnamon, or vanilla extract. Blend some more.
Transfer almond butter to a mason jar or glass air-tight container. Let it cool completely and store in a cool, dark place for a month, or store in the refrigerator.