Homemade almond butter

Homemade almond (or any nut can be used for this recipe) butter, is super simple to make, but does take a little bit of time. So worth it, for delicious nut butter on your toast or to dunk apple slices in.
Makes 1 large jars worth

  • 3 cups of almonds (extra if you like it crunchy)

You can use raw, activated or roasted almonds. Raw almonds take a little longer, and freshly roasted almonds break down into nut butter faster, if added to the food processor while still warm. (You can dry-roast your own almonds for 10-12 minutes at 175c). If you use activated nuts and do them yourself, you’ll need to roast them to make sure they loose any gained moisture, or you’ll have a very wet butter. 

Chuck a
ll the almonds in a food processor. Whizz up for a long time, when you think its been a while, you’ll realise its still not been long enough. It will probably take 20-30minutes, you’ll need to stop every now and then, to push the nuts down.
The oils in the nuts will then release, and you should have a smooth and creamy nut butter.
Stick it in a sterilised glass jar, and keep it in the fridge for it to last longer.
If you want it crunchy, spoon out the smooth almond butter into a bowl, and chuck a handful of nuts into the food processor and blitz to how ever chunky you want it. Then stir this into the smooth almond butter, and into the jar as above.
I love this on toast, with my homemade raspberry chia seed jam. Recipe on here!

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