Ingredients
Scale
- 3 cups (about 400g) whole almonds (I recommend roasted and lightly salted)
- optional as needed: 2 teaspoons avocado oil, light olive oil, or melted coconut oil
Instructions
- Begin by placing whole almonds into a food processor with at least 750-watt power.
- Pulse the almonds until they turn from whole to a coarse meal, then crumbly, then finely ground, and finally, smooth. Remember to pause every couple of minutes to scrape down the bowl and allow the motor to rest. This process will take about 10–15 minutes, or longer depending on your food processor's strength.
- If the almonds aren't blending well, add up to 2 teaspoons of your chosen oil and continue processing until smooth.
- Once smooth, transfer the almond butter to a jar or container and leave it uncovered for at least 1 hour to cool before sealing it. Store in the refrigerator for up to 1 month.
Notes
Make sure your food processor is powerful enough, as this recipe requires a good motor.
Feel free to experiment with flavored oils for different tastes.
For a sweeter touch, consider adding honey or maple syrup after blending.
Nutrition
- Serving Size: 2 tbsp
- Calories: 200
- Sugar: 1g
- Sodium: 0mg
- Fat: 18g
- Saturated Fat: 1g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.