Om nom nom. Ever since Allison Tibbs taught me how to make homemade almond butter I've been drooling over it. Super simple to do. And way tastier than anything store bought. It's awesome plain (doesn't even need salt) or you can jazz it up with cinnamon or vanilla extract. Like all healthy fats, it's super nutritious, but watch your serving sizes as almonds are high in calories.
Here's what to do
Buy a bag of raw, organic almonds and roast them in the oven first (that's the trick!) at 350 degrees on a rimmed baking sheet for 10 minutes. Stir them once halfway. Let the almonds cool for about 10 minutes.
Put the cooled almonds in a high-speed blender or food processor. Blend until creamy. The almonds will go from flour-like clumps, to a ball against the side of the food processor. Keep scraping down the sides and breaking up the ball and it will turn creamy. This will take a few minutes. BE PATIENT.
Wait until this point to add salt, cinnamon or vanilla until the butter is super smooth and creamy. But I think it's tasty enough on its own. Some recipes add oil like coconut or vegetable. I recommend skipping this as it’s not necessary and adds more calories.
Let the almond butter cool to room temperature and store in a tight container like a mason jar.
Store in the refrigerator for up to 2 weeks.