I recently made 'Coconut & Almond Nut Butter' and fell in complete love, but I decided I wanted and make another batch and really enhance the essence and taste of the almonds. So I ditched the coconut and went with straight roasted almonds, and I'm oh so happy I did. This is defiantly my preferred way to eat almond butter. It's smoother, creamier and richer without the coconut. But both are still equally amazing.
Roasted Almond Nut Butter
Serves: 200g- 8 Tablespoons (24g)
*2 cups dry roasted almonds
1/2 teaspoon sea salt
Place the almonds and salt into a food processor and run on high for 20 minutes give or take.
At first it will form ground almonds, then almond meal, after this point it will resemble wet sand and stick to the edges of the processor bowl so you may need to scrape the sides down. After a while it will still stick to the edges but will eventually spin all together. At this point it will look done, until you try to stir it and it wont actually be runny yet, this means you should leave it to spin for another 5 minutes, keeping a close eye on it.
Once your nut butter resembles a liquid spread, place in an airtight container or jar and place in the fridge.
It should be quite liquidly before you refrigerate it, as it will harden slightly when cold.
* You can buy dry roasted almonds from the grocery store for convenience; like I did, or you can buy raw almonds and roast them in your oven on a lined baking pan at 180°c for 10 minutes, remembering to toss every now and then to prevent burning.
Nutritional Information [24g]