I have always loved peanut butter. I think I went a whole year eating peanut butter and jelly every day for lunch (much more peanut butter than jelly). Even though I don’t eat as many peanut butter and jelly sandwiches everyday, I still eat peanut butter in some form everyday – on bananas, apples, straight off a spoon, in baked goods, etc.
Recently, I have discovered almond butter. After researching, I found out that almond butter is healthier and better for your heart! I went out and bought my first jar of creamy almond butter by Maranatha. It tasted SO good and I am in love. I use this more than peanut butter now, but once in a while I like to change it up and have peanut butter.
After that first jar of almond butter quickly disappeared, I decided to try making my own. I heard it was very easy to do and it was, though a little time consuming.
For my almond butter I decided to use raw almonds with a sprinkle of sea salt. Here’s how I made it:
First, put about 2 cups of raw almonds in a food processor. Then, blend and blend and blend! It will take about 15 minutes or so for raw almonds (less for roasted) and a lot of patience, but eventually you will end up with a creamy nut butter. (If you prefer roasted almond butter, roast the almonds at 350F for about 8-10 minutes and let them cool before blending.)
Yep, it’s that simple! Here’s what the almonds will look like through the various stages of the blending process: