Easy, healthy and delicious homemade Almond Butter – similar to peanut butter but made with roasted almonds. SO good!
So the other day, my two little boys and I ventured into the fun world of Sprouts health food store. Do you have those where you live? They’re awesome. Lots of healthy foods you can’t normally find in the regular supermarket. Tons of herbal medicines and organic goods & produce.
Anyway, I went down the aisle with the peanut butters and was stunned. There were like 30 different brands of almond butters! Um, why have I never tried almond butter before?! It’s the same thing as peanut butter except made with roasted almonds instead of peanuts. And we all know how healthy almonds are for you right??
I always have a little container of almonds in my purse and in my pantry for those moments when I’m hungry and need a quick pick-me-up. Not to sound like an old lady, but sometimes I get tired of chewing them, haha!
Almonds are one of those magical snacks that fill you up for awhile, even if you have a small handful of them because they’re full of healthy fats and lots of protein and fiber.
Now, picture almonds in butter form. I’m not kidding one bit when I say it’s flippin amazing. I made this almond butter and I had to make it again and again. My husband and I absolutely loved it. I put it in these No-Bake Granola Bites and would also eat it with sliced apples as a snack, or just a spoonful of it if I was searching the fridge. It makes an awesome breakfast spread on toast or a great pre-workout snack.
It stays good in the refrigerator for a couple weeks and is super easy to make. You just roast your almonds and then puree them in the food processor. Add a tiny bit of sea salt and melted coconut oil and you’re good to go. Easy, healthy and delicious.
Homemade Almond Butter
- 2 cups raw almonds
- pinch of sea salt
- 1 tsp. coconut oil or try maple syrup, honey or agave
- Preheat oven to 375º. Spread almonds out on a parchment covered cookie sheet. Roast for 6-8 minutes until slightly toasted and darker brown - be careful not to burn them!
- After the almonds have cooled a bit, place in a food processor and grind for about 10-15 minutes, stopping every few minutes to push down the sides. Continue processing until it becomes creamy.
- Sprinkle in the sea salt and the coconut oil and blend for another few minutes until it reaches the desired texture and consistency.
- Store in a sealed container or a mason jar in the refrigerator for 1-2 weeks. It's absolutely delicious on toast, with apples or just by itself!
If you liked this recipe, you’ll love these:
Use your homemade Almond Butter in these No-Bake Granola Bites