Looking for the yummiest, creamiest and easiest almond butter recipe? Well… you’re in the right place!
Honestly this is the easiest thing you’ll ever make and the reward is so GOOD. But. You need to have some serious patience for this to work ok?
First things first, what do you need?
- 2 cups of almonds (I use them with the skin on)
- 1/2 to 1 teaspoon of salt (I just taste as I go and you can always add more – it’s personal taste). I use Himalayan Pink Salt
THAT’S IT. Yes, seriously, that’s it. No sugar, no oil.
- High speed blender (I haven’t tried it with a hand blender but I use a Nutri Ninja)
- Empty sterile jar (I run mine through the dishwasher before use)
- Baking tray (for roasting the almonds)
- Spatular or spoon (for scraping down)
Put the almonds on a baking tray and place in the oven (gas mark 4) to roast for about 10 minutes.
Once roasted, leave the almond to cool for a further 10 minutes.
Once cooled, put the almonds in your blender and start blending! Mine has a setting called ‘Pulse’ which works up the speed and goes for 1 minute. I repeat this probably 20+ times to get the creamiest almond butter.
So you remember I said you needed some serious patience? This is where that patience comes in. You’re gonna be thinking, no way can this turn into creamy goodness and even though you keep blending, you’ll keep thinking ‘this isn’t working’. TRUST ME. It will work. First of all it will resemble breadcrumbs.
TIP: If you have a flap on the top of your blender (that’s small) I recommend opening It up as it gets seriously hot. If your mix is getting really hot, stop the blend and let it cool for a couple of minutes before resuming.
If you’re going at 1 minute cycles with your blend (Like I do), when the cycle ends, scrape the sides down with spatula or a spoon pushing the mixture back to the centre.
The mixture will begin to thicken up and clump together – KEEP GOING.
And as if by magic, it starts to turn creamy. All that patience (and loud blender noise) really does pay off. I like mine really creamy and runny but the consistency is up to you.
Once your nut butter gets creamy and smooth, add the salt. (You can always experiment and try different flavours like chocolate almond butter or maple syrup!)
Now, you can stop here and have creamy but slightly thick nut butter. I recommend you keep going as it just gets creamier and creamier.
When you’re happy with the consistency, pour it into your jar! (Let it cool in the jar for a little while if it’s hot).
I store mine in the fridge and recommend using within 2 weeks (if it lasts that long!).
Here’s the link to my ingredients:
I got my Almonds from the Grape Tree: https://www.grapetree.co.uk/supreme-californian-almonds
Himalayan Pink Salt: I got mine from Aldi but you can get it in most places!
Let me know how you got on in the comments! <3