You guys know I’m a peanut butter lover forever. I mean whoever thought of milling a nut into a marvelous spread is a FREAKING genius!

I actually slather peanut butter about everything in sight. I dream of it. I also wake up with peanut butter sandwiches close to my bed.

Yeah, don’t even ask.

Know very well what else I’m head over heels deeply in love with? Almond butter! It’s ridiculously simple and perfect on muffins, pancakes, and in chickpea blondies After making this vanilla bean honey almond butter, I just don’t know easily can get back to the plain PB.

Almond butter is usually packed with nutritional pigs feet health benefits too; this includes fiber, proteins, and good-for-you extra fat. I’m not sure about you, but I kind of wish to dive face first in to the jar.

Anyway if you’ve never made homemade almond butter, now could be time for you to start!

There are many simple actions:

1. Roasting the almonds within the range to bring out the nuttiness

2. Processing the almonds inside a food processor (sorry, no blenders).

3. Waiting a long time/wondering if it’s ever likely to turn into anything (it’ll!).

4. Adding additional flavors that you would like after the almond butter is creamy.

Once your almonds are roasted, you can place them in your food processor and operate it. Following a minute or two, the almonds will look like sand (pictured above).

It’s very important to note that you need to use a large meals processor with a pretty strong motor as it will be working for some time. I recommend this food processor chip.

After about 10 minutes of operating the meals processor, the almonds will release their oils and become clumpy. This may take more time to access this point based on your food processor. But don’t worry, it’ll happen!

Clumpy means delicious things are approaching. All good things take time.

After several even more minutes, the almond butter will erase. You now could possibly be the judge of how creamy you prefer your almond butter. I love my almond butter VERY creamy, therefore i usually continue to run my food processor before almonds are blended until an almost liquid like uniformity.

That is also when you’d want to include any extra flavorings. I love vanilla bean, a pinch of sea salt, and a bit of honey. However, you can include in chocolate chips, cinnamon, vanilla remove, maple syrup basically whatever you can dream up.

Then you can place it inside a mason jar or in a tubberware and cover; either will work. You don’t have to store it within the refrigerator either. Just give it an instant stir before you use and it’ll become perfect.

All of the picture below requirements is sliced bananas plus some mini delicious chocolate potato chips. Oh and most likely a fresh manicure (excuse my nail polish).


Prep period:

2 mins

Cook period:

30 mins

Total period:

32 mins


1/8 teaspoon ocean salt

Preheat oven to 350 degrees F.

On large baking sheet disseminate almonds and roast in oven for 10-12 minutes until slightly brown. Be very careful not to burn off the nuts.

Transfer to your meal processor and procedure for 10-15 mins, scraping straight down the sides as necessary. At this point the almonds should begin to clump jointly. Continue to procedure unless you reach the desired consistency. I usually process until my almond butter is water like. If preferred add sodium, vanilla bean seed products, and honey and process once again for another minute.

Transfer to tubberware or mason jar and store at room heat or in refrigerator. If you store at room temperature, simply give the almond butter a mix before you utilize it.

I cannot believe you’re cheating on PB! 🂠Kidding!

I love building my nut butters flavored…with anything from vanilla to bourbon to maple to graham crackers or butterscotch chips. I love your honey/vanilla bean twist. I bet it’s so good!

Appreciate your recipes, incidentally ðŸ‚

Question: Has anyone prepared jars of nut butter to continue pantry racks or have to they continually be refrigerated. I plan to make many batches as family members gifts.