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Honey Almond Butter


Description

Source: The Sprouted Kitchen

Note: This almond butter is SO good. If I wasn’t afraid that I might burn out my Cuisinart’s motor, I would start making this for gifts immediately. I used maple syrup in place of the honey because I am obsessed with this particular Justin’s Nut Butter, but now that I know how to make it, there’s no going back.


Ingredients

  • 2 cups raw almonds
  • 1 teaspoon oil, such as almond, unrefined peanut or extra-virgin coconut (I used coconut and more than a teaspoon)
  • sea salt
  • 1 1/2 teaspoons cinnamon (I omitted)
  • 2 tablespoons honey or maple syrup

Instructions

  1. Place the almonds in a food processor or Vitamix and process for about 1 minute. Add the oil, 1/4 teaspoon of salt, and the cinnamon. Continue to process for another 8 to 10 minutes, scraping down the sides of the food processor or Vitamix as needed. You will see a change in consistency from crumbs, to big clumps, to a large ball. Finally, as the oil is released from the almonds, the mixture will smooth itself out. If you want it even smoother, add a bit more oil.
  2. When it is as smooth as you’d like it, stir in the honey or maple syrup. Add more salt to taste and transfer to a glass jar. It will keep covered in the fridge for up to 6 weeks. (I kept mine at room temperature. It disappeared in three days.)