Who doesn't love almond butter? It's pretty simple to make at home. I'm a fan of simplicity and this is pretty simple. There are a few factors that if I'd know ahead of time would've have helped me. So, I'm going to tell you, beeecause I can.
Here's what you should know:
- Slow It Down - Your food processor, that is. While the almonds can take the high sleep at first when you're mixing them, they quickly start to separate and get oily. Oily, means stuck to the walls of your food processor and the blade is spinning too quickly to actually be effective. I've read many a' tales about smoking food processors and the like. I can definitely see how this could happen, with that blade whipping around never catching anything. Lower speeds are better. Not patient? Light some candles or something. You'll be fine.
- Stop It - Seriously, stop it. Do I sound like your kid sister? I'm the youngest, so it's kinda my wheelhouse. I'm still talking about food processors though. We'll talk about my sister some other time. You're going to want to stop your food processor as often as needed to scrape down the almond meal, that will soon be butter. This means every 2-3 minutes. I messed up my very first batch of almond butter ever, by thinking I could add just the tiniest bit of water. Wrong, no water, just patience, and lots of scrapping.
- No Soaking Unless You Have Time To Dehydrate - This one is pretty straight forward. Your almonds have to be completely dry before they become butter. So don't do one unless you can do the other. Here's this amazing soaking tutorial.
Here's the almond meal starting to break apart.
You can see how the almond meal is climbing the walls of the food processor, but it's starting to get smooth at the bottom under the blade. Just keep scraping it down.
Add your Aussie Flake salt, because everybody's got some of that lying around. I actually got this salt at the farmer's market, that little packet cost me $5. I love fancy salt, so sue me. If you happen to come across any of this, it is really delicious, otherwise normal salt will do. I guess.
Here's what you'll need:
- 2 cups of dry roasted almonds - unsalted
- 2 tablespoons of coconut oil
- 2 teaspoons of cinnamon
- 1 teaspoon of vanilla
- a pinch of salt
- Place only your almonds in the food processor. Begin to blend on a low speed. If the almond butter is getting stuck to the walls of your food processor. Stop the machine and clean the walls with a spatula.
- Repeat this process until it begins to become buttery. Once it's mostly churned, add in your coconut oil, vanilla, salt, and cinnamon.
- Continue blending until the mixture is completely smooth, like the picture above. You'll know when it's done because it will be a lighter shade and the mass in your food processor will suddenly be moving much more slowly. As it gets closer to being done don't be surprised if you have to stop it to scrape the walls more often.