Roasted Almond Butter

almond butter

The most delicious almond butter ever.

So, why make your own almond butter? I give you this recipe as The Answer.

I couldn’t find almond butter at the store with roasted almonds as an ingredient. So, I bought a bag of almonds and decided to do my own roasting. The recipe I found called for olive oil, but I had just a bit of coconut oil in the bottom of the jar, so I decided to use that instead. Adding a splash of vanilla is what really makes this recipe special – adding that home baked taste and sweetness without sugar!

This is a beautiful flavor combination, I must say. The coconut oil and vanilla add flavor and just a hint of sweetness without any sugar. So, so good. And healthy, too.

This should stay in your fridge for a few weeks, but I really can’t verify that because mine was completely gone after two days. I’m not saying that you should just sit and eat yours with a spoon, though, so yours might last longer. Just sayin.

(NOTE: The coconut oil will make the mixture very solid after it has been in the fridge, so let it sit out awhile to loosen up before spreading.)

The Ultimate Almond Butter

2 cups whole almonds
2 tablespoons coconut oil
1 tablespoon good quality vanilla
1/2 teaspoon salt

Preheat oven to 350 degrees.

Spread almonds on a baking sheet in a single layer. Bake for 20 minutes.

Add baked almonds, coconut oil, vanilla and salt to a food processor and process until very smooth, about 2 or 3 minutes.

Store in an airtight container for up to two weeks in your refrigerator. Remove from refrigerator and let sit for about 10 minutes before using for spreadability.

Check out these other almond butters:

DIY Almond Butter, My New Roots
Homemade Chocolate Almond Butter, Love and Olive Oil
Maple Almond Butter, Food in Jars

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