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Rich and creamy almond butter tastes even better when it’s made from scratch. Almonds and other nuts are powerful sources of plant protein, fiber, and healthy fats. Drizzle almond butter on top of your smoothie bowls for an extra boost of nutrition.
Preheat your oven to 400°F.
Spread almonds on an oven-safe sheet pan. Roast for 15 minutes, or until lightly toasted. Allow to cool for at least 10 minutes before blending.
Add warm roasted almonds and room temperature coconut oil to the pitcher to the pitcher and cover with the pitcher lid.
PULSE 3 times for 2 seconds each to break down almonds into uniform small pieces then add the honey and salt.
Select MEDIUM and blend for 2 minutes.
Tip: If ingredients aren’t blending evenly, insert the tamper through the hole in the pitcher lid and stir to redistribute the mixture. Stop blending as needed to scrape the almond pieces from the side of your vessel.
Store in an airtight container. Date and label.
The almond butter can be stored in the fridge for 2 to 3 months. To avoid introducing unwanted bacteria that may spoil your batch, be sure to use clean and dry utensils and containers.
Recipe: Almond Butter
Serving in this recipe: 16
| Calories: 370 | |
| Total Fat: 36 g | 54.2% |
| Saturated Fat: 18 g | 89.3% |
| Cholesterol: 0 mg | 0% |
| Sodium: 36.9 mg | 1.5% |
| Total Carbs: 8 g | 2.7% |
| Dietary Fiber: 3 g | 16% |
| Sugar: 2 g | |
| Protein: 6 g | 12% |
| Vitamin A: 0% | Vitamin C: 0% |
| Calcium: 8% | Iron: 6.1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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