Part of my new healthier lifestyle includes nut butter. And yes peanut butter is an absolutely classic but I’m talking about a bit more exotic nut butter today. I love the flavor of almonds and I always wanted to buy some almond butter at the store but unfortunately almond butter is actually quiet expensive around here. And sometimes the list of ingredients of premade nut butter contains palm oil which is the worst thing. Just google what the use of palm oil does to our world.
So I decided to make my own homemade almond butter. What to find out how? Keep reading you will be surprised how easy it is!
Yupp I’m not even kidding that is all! And now this is how to make almond butter out of those little nuts. It’s so easy!
This is how you do it. Pour a cup of almonds in a blender or food processor if you have one. Now this is the important part. Pulse shortly and let it rest for about 10 minutes than pulse again. After that let it rest again for another 10. Keep this cycle going until you reach the consistency you’re going for. Don’t worry in the beginning the nuts will have a coarsely chopped consistency but it will change the more often you pulse. If you like it more crunchy stop earlier for smooth almond butter you have to pulse it quiet a few times.
The break in between allows the natural oil to dissolve out of the nuts so you won’t need to add any other oil to your nut butter that is if you like it less oily. Coconut oil is a great method to add to the flavolur and to give it a super smooth texture. But honestly you don’t really need it.
It’s a little time consuming but well worth it. I used almonds with the shell still on them but you can also use almonds that are already peeled. Whatever you prefer is fine. This spread is perfect for baking, sandwhiches or putting it on Apple slices for a small snack. Plus it’s about 50% cheaper than store bought nut butter. You can even season and therefore costumize it if you like. For a sweeter DIY version try vanilla or cinnamon or you could make it savory and add some salt and chili! Options are endless and I’m sure I won’t be buying any nut butter in a store soon!
There are even more time consuming varieties. You can soak the nuts first in water for up to 12 hours and/or roast the nuts before processing so you get a toasted flavour. I didn’t want to spend a ton of time prepping for it but if you have tried another version feel free to leave a comment below about your experience 🙂