I LOVE almond butter. It’s creamy, filling, and makes for a great addition to healthy snacks (like Ants on a Log: celery with nut butter and raisins). Growing up however, I ate the typical Jiffy stuff and it wasn’t until a few years ago that I actually started to flip over my jars and read what the heck I was eating.
Have you checked out the back of your nut butter jars lately?
More often than not, the standard peanut and nut butters will have added ingredients – like less than healthy oils, sugars, salt, and mono and dyglicerides (which are added to foods to bind certain ingredients like oil and water). The truth is, many of these additives are there to: 1) increase shelf-life; 2) decrease cost in production; and 3) make it look a certain way. Notice that none of these are related to helping you feel healthy, energized, or amazing.
How about making it yourself?
To satisfy your cravings, it’s time for you to make it yourself (or buy the o’natural stuff). It’s super simple and actually more affordable than some of my favorite store-bought, organic almond butters.
I chose ALMONDS over PEANUTS because almonds are slightly higher in fiber and vitamin-E, but there are healthy benefits to all types of nuts (including the traditional peanut legume).
In less than 30 minutes, you will have a homemade jar of nutty goodness that will last you weeks! If you like the recipe below, then you may be interested in the Dark Chocolate Almond Butter with Sea Salt recipe too.
2 cups almonds (plain, raw, and preferably organic)
Steps for a SMOOTH Almond Butter:
- Preheat the oven to 350 degrees F.
- Spread 2 cups of almonds on a baking sheet and roast for 15 minutes. (NOTE: Check the almonds at 10 minutes. Some older ovens may be hotter than others.)
- Pour 2 cups of roasted almonds in a food processor and let it run for about 5-10 minutes until desired smoothness.
Be patient. It takes a few minutes for the almonds to release the oils for a creamy nut-butter. Within the first few minutes, you’ll notice a dry, meal-like consistency. The fibers will eventually break down. (NOTE: older food processors may require a bit more time.)
Steps for a CHUNKY Almond Butter (my favorite):
- Roughly chop ¼ cup of roasted almonds (either with knife or a food processor). Set aside.
- Follow the steps above to make a SMOOTH Almond Butter with the remaining almonds.
- Once you reach a smooth, creamy texture, add the roughly chopped almonds and pulse for 10 seconds.
Store in a tightly sealed jar in the refrigerator for up to 3 months.
Yields ~ 1 cup
Try the Dark Chocolate Almond Butter with Sea Salt recipe!