*Caution, affiliate links ahead…Don’t worry, I’ll use the money for something practical, like wine…. or a pony!
I use A LOT of almond butter in my paleo/gluten free cooking. It’s creamy consistency and mild flavor makes it a great base for paleo breads, cookies and cakes. The problem is that a jar of raw almond butter costs more than my first car. Quality almond butter is not cheap, but I was not willing to give up my Sunday sweets when I went paleo so I decided to learn how to make my own…. not only is it cheaper, I can control the process and know that my almond butter is really just 100% quality almonds.
It is a really easy, hands off process, the only thing that you need is a pretty good food processor, some high quality almonds and patience.
Ready for how absolutely simple it is?
Put 2 cups of almonds in a food processor. Put the lid on, turn it on and grab a good magazine, you may be here awhile.
With raw almonds the process to get the almonds to release their oils can take 15-20 minutes (hence the need for a high quality food processor) If you lack patience and don’t care if your almond butter is raw, you can roast the almonds on a cookie sheet at 425 degrees for 15 minutes, they will release their oils much faster. I prefer raw when baking just because the flavor is milder, but hey, whatever floats your boat 🙂
At first the almonds will basically turn into a coarse almond flour.
About 5-10 minutes later, the almond will start releasing oil and it the almond meal will start to clump together. This is a good time to stop the processor and scrape the side of the bowl.
You are so close to almond butter perfection, hang in there, just when you are ready to give up, that is when you will suddenly see the magic happen…..right before your eyes, that clumpy mess will almost instantly become a smooth creamy butter.
For an extra special treat, throw a cup of chocolate chips in with the almonds and you will end up with an amazing chocolate almond butter! YUM!