I've been wanting to share this awesome recipe for a while because I have been enjoying it all to myself for the past few months and want you to as well! When I moved to Oregon, I discovered lots of ways to conjure up some good almond butter, but this version is my favorite. This almond butter is smooth, creamy, filled with antioxidants, a small amount of salt and oils but will seriously make breakfast an amazing experience. I put this stuff on gluten-free/vegan toast in the mornings or on a banana, OR on some ice cream for dessert. Hope you love it as much as I do :)
Time: About one hour
- 1/2 Teaspoon Sea Salt
- 1 Teaspoon Organic Vanilla Extract
- 2 Tablespoons Organic Coconut Oil
- 2 cups raw or roasted, organic almonds
- 1 cup raw or roasted, organic cashews
- Raw Manuka Honey or any other Honey variation
- Spices: 1/4 Teaspoon Cardamom, 1/4 Teaspoon Cinnamon, and 1/4 Teaspoon Nutmeg
Things you will need:
- Large Food Processor
- Silicone Spatula
- Parchment Paper
- 2 Cookie Sheets
- 1 large Mason Jar
First, heat up your oven to 350 Degrees. Place a sheet of parchment paper on each of the cookie sheets then place the nuts evenly across each sheet. Bake in the oven for around 10-15 minutes. This will help the raw nuts release their natural oils which will make blending them in the food processor easier as they will also be a bit softer. If you buy pre-roasted almonds or cashews, you can skip this step. Once they have been roasted and are slightly golden, take them out of the oven, off the cookie sheets, and place the nuts with parchment paper onto a cool surface or cooling rack. Wait until the nuts have almost completely or are fully cooled.
Once the nuts have been cooled, place them into the food processor. Blend the nuts on high until they start to look like Almond Meal or grainy. (see image below)
Start adding the coconut oil (preferably melted, not solid) & vanilla. After a few minutes of blending you will need to stop the processor and use the spatula to move the grainy parts at the surface down toward the blades. Sometimes this takes around 15-20 minutes of stopping the processor and moving the top of the blend towards the bottom and vice versa. The grain closer to the blades will become more smooth so try and make sure all of the nuts are getting their turn with the blades by pulling up the smoother parts at the bottom of the food processor towards the top, and the surface of the meal towards the bottom.
Lastly, begin adding the spices and sea salt once the almond butter gets creamy. I normally add more spices and maybe more sea salt but I like to start off with the amount listed above as you and trickle in more until I feel the taste is just right. Same with the sea salt. If you want it to be a little saltier, then feel free to add more!
Hope you enjoy! Please feel free to comment with feedback or results!
XO Marissa OTS