Homemade Almond Butter is creamy, rich, and a perfect pantry staple. It's fresh and more economical than the store-bought ones. Perfect to serve over toast, overnight oats, and many more.
Preheat the oven to 356 F / 180 C for 10 mins. Spread the Raw almonds over a baking tray. Make sure there are in a single layer and not overlapping.
Bake at 356 F / 180 C for 8 mins. Let the Almonds cool down.
Transfer the roasted almonds to a high speed blender.
Start blending the almonds. It becomes a coarse powder at first.
Keep blending slowly it starts leaving the oil.
Scrape the edges and continue blending. It resembles crumbly and chunky now.
Next, it thickens and comes together like a ball. Keep blending by scraping the edges until you reach this consistency. If the blender heats up stop and take a pause. The entire process takes up to 15 mins.
Now it became creamy and smooth this is the right consistency for Almond Butter. If your almond butter is still thick and not creamy you may add in some oil and try blending. You can add a pinch of salt if needed at this stage and blend for another 10 secs. If you like to add more flavor like vanilla, chocolate, cinnamon or cardamom add at this stage and blend for 20 secs.
Creamy Homemade Almond Butter is now ready.
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Notes
You may always slather them in toast, bread, and bagels just like jam.
You can also use them in making bars, energy balls, and Smoothies.
Goes well in parfaits, Overnight oats, or Chia Pudding.
Almond Butter is also a primary ingredient in making Granola.
You may also swirl them over a smoothie bowl along with other nuts and berries.
You can also use them as a dip for fruits. My favorite is apple and Almond butter.