Homemade Roasted Almond Butter
Creamy, tasty, and roasted almond butter is always a must in my pantry. I use it as a breakfast spread on toast or in smoothies and energy bars. It is a great alternative to peanut butter for anyone who has an allergy and it's rich in fiber, proteins, magnesium, and calcium.
Equipment
- Food processor
Ingredients
- 450 g/3 cups raw almonds
- ¼ teaspoon fine sea salt optional
- ½ teaspoon Ceylon cinnamon optional
- 1 teaspoon vanilla extract optional
- 1 tablespoon maple syrup or honey optional
Instructions
- Preheat the oven to 180°C (350°F).
- Place parchment paper (optional) on an oven sheet pan and spread the almonds.
- Roast the almonds for 10 minutes or until oil starts to appear in the skin.
- Turn off the oven, remove the tray, and let the almonds cool for 5-10 minutes.
- Put the almonds in a food processor and blend. Scrape down the sides and break the ball that is formed, until the mixture becomes creamy.
- If additionals are used, add them in the food processor and mix until combined.
- Let the butter cool to room temperature and place it in a jar.
- Enjoy :)
Notes
When maple syrup or honey is added, it hardens the butter. Let the mixture cool and blend for a few minutes to make it creamy again.
If you want your butter to have a caramel taste, put the maple/honey on the almonds before baking them.
Store at room temperature (around 25°C) or in the fridge if the weather is warmer. Almond butter can last for months.
I am using a 2.6L capacity powerful food processor. Don’t use a weak blender because it will most likely break. I recommend you using a decent food processor or make a lot of pauses in between so that your food processor can cool.