So, this weekend I decided to try making almond butter at home. Here is what I did:
- 2 cups raw whole almonds
- 1 teaspoon coconut oil
- 1 teaspoon cinnamon
- Pinch salt
- In the evening, place almonds in a glass jar (I used a court mason jar) and fill the jar with water.
- The following morning, strain almonds, rinse with clean water, and discard old water.
- Place soaked almonds on a cookie sheet in the oven at 150 - 170 degrees (or in a dehydrator if you have one).
- In the evening (approximately 12 hours later), remove almonds (which should now be crunchy again) from the oven or dehydrator.
- Place almonds in a food processor equipped with the s-blade and begin processing. Every couple minutes you'll want to scrap the sides of the bowel. Once the almonds begin to clump up into balls you can add the coconut oil (you don't have to do this but it speeds up the processing time and I think it tastes delicious). Continue processing until you reach desired consistency (I made mine nice and creamy) and then add cinnamon and salt.
- Process for another 30-seconds and then, bam, you've got home-made almond butter. Transfer to a glass container and store in the refrigerator.
So, clearly, this isn't the fastest recipe in the world. The entire process is about 24 hours however, the actual time spent is pretty minimal (5 minutes to put the almonds in jar with water, 5 minutes to rinse them and transfer to the oven to dehydrate, and 10-15 minutes in the food processor - during which you could be doing dishes or making dinner).
If you decide to give it a try let me know how it goes. Personally, my first batch blew any store bought almond butter I've every had out of the water! If you want more information on the benefits of soaking nuts, plus additional nut butter recipes, click on the picture below for an awesome article by Beth over at Tasty Yummies.