Ingredients
2 cups raw or roasted almonds (unsalted)
Optional: 1-2 tablespoons coconut oil (for creamier texture)
Optional: Pinch of salt (if using unsalted almonds)
Optional: 1-2 tablespoons maple syrup or honey (for sweetness)
Instructions
1. Roast the Almonds (if using raw almonds): Preheat your oven to 350°F (175°C). Spread the almonds on a baking sheet and roast for about 10-15 minutes, or until lightly browned and fragrant. Let them cool slightly.
2. Blend the Almonds: Place the almonds in a food processor or high-speed blender. Blend for about 5-10 minutes, scraping down the sides as needed, until the almonds turn into a smooth butter. The almonds will go through stages of being chopped, then ground, and finally turning into creamy almond butter.
3. Add Optional Ingredients: If you prefer creamier almond butter, add 1-2 tablespoons of coconut oil. For sweetness, add 1-2 tablespoons of maple syrup or honey. Add a pinch of salt if your almonds are unsalted. Blend again until smooth and well combined.
4. Store: Transfer the almond butter to a clean jar or airtight container. Store it in the refrigerator for up to 2-3 weeks.
Approximate Values for 20g Serving:
Calories: 116 kcal
Protein: 4.2g
Fat: 10g
Carbohydrates: 4.3g
Fiber: 2.5g
Sugars: 0.9g
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