Peanut butter, hazelnut butter, almond butter, you name it. I’m an extreme fan of them all, and I will lick the jar of every last one of them. But, oh, the woe that lies in the bottom of the jar.
Deep in the depths of the nut butter jar, there lies an emptiness that we all anticipate with dread: that moment when you can’t possibly scrape anymore.
Nut butter addicts, rejoice! You can replenish your jars with almost no effort at all. All you need is a bag of nuts, a food processor, and a smidgeon of patience. Okay, maybe sometimes you need a lot of patience, but I promise that it is so worth it.
Making your own nut butters is an easy way to cut down on the preservatives, artificial colors and flavors, and extra sugars that are lurking in your food. Not to mention it just tastes so incredibly fresh! Double win.
The following is a recipe for roasted almond butter, but this process can be replicated with almost any kind of nut.
Roasted Almond Butter
Serving Size: 1 Tbsp
Servings: approximately 32
Calories per Serving: 40
Macros: Carbs: 2g
**Serving size, calories, and macros are approximate, not exact!
- 1 16 oz. bag of Raw Unsalted Almonds
- that’s it!
Preheat the oven to 350. Spread the almonds in a single layer on a cookie sheet and bake for 10-12 minutes
Transfer the freshly roasted almonds to your food processor equipped with the “S” blade and set on the “LOW” grind setting.
First, they will grind down into a fine almond powder. This is the almond meal that you pay an arm and a leg for at the grocery store! Keep going to get butter.
Keep grinding, making sure to scrape down the sides every few minutes to remove the build-up on the walls. It will get clumpier…
As the almonds begin to gradually release their oils, it will clump even more…
Then, you will get to a point where you think to yourself, “Is that it? Did I make almond butter?”…
KEEP GOING! You are almost there! Wait for it, that moment when *POOF!* it turns into almond butter!
As if by magic, you will have a smooth, creamy almond butter! If you would like, you can add a tsp of sea salt and blend it in. You can also add flavors like pure vanilla extract, cinnamon, pure maple syrup, or honey! Whatever your heart desires. Store in an airtight container, like a mason jar, and it will keep for up to 2 weeks. As if it will last that long…especially if you use it to make my Chocolate Almond Butter Banana Bites!
- The time it takes for it to turn into almond butter can vary drastically. In other words, patience is a virtue in this process!
- I found that roasting the almonds beforehand decreased this time significantly. I once made a Raw Almond Butter, and it took me over an hour! One time it just never turned into butter no matter how long I processed it. When I finally tried roasting the almonds, it took me roughly half an hour. Keep in mind that I have terrible luck with nut butters, so take that with a grain of salt. Most everyone makes them in 15 to 20 minutes, but alas! I am cursed.