There are few things in life better than a fresh jar of nut butter and a spoon and my favourite by far has to be homemade almond butter. I confess I used to be a peanut butter addict and whilst I still enjoy a smear of peanut butter on my toast, or a swirl in my porridge, almond is definitely the way forward for me now!
I use this recipe for everything… a drizzle on mashed banana and toast, in my homemade energy balls and as a topper for my sweet potato loaf, but the best way to eat it, by far, is a generous spoonful squashed into a soft and sticky date – the Medjool variety for ultimate caramelly goodness. Another favourite snack of mine is a Cookie Dough Bliss Ball dipped into this almond butter… Heaven!
What’s more, this butter is quick and easy to make and even quicker if you don’t roast the almonds, although I think it makes all the difference and adds a rich, toasty and almost savoury flavour that you just don’t get with any other nut butters.
This recipe is so simple it’s not really a recipe and can be modified in many ways, some of my favourite combinations are…
Date & Cacao Almond Butter – simply add 2 dates and a tablespoonful of cacao powder to your smooth nut butter. This spread will be much thicker so you can always add a little dash of coconut oil to thin it out.
Salted Spice – add in a teaspoonful of cinnamon, half a teaspoon of ground ginger and a generous pinch of salt to your smooth nut butter. Or keep it super simple with just a twist of salt.
And you can of course swap the almonds out for most other nuts, my second favourite has to be chunky Cashew Nut Butter followed by rich and creamy Brazil’s – as a rule these two won’t need to be blended for so long as they’re much creamier.
So get blending friends and let me know what your favourite variation is!
Roasted Almond Butter – makes enough for approximately one 400ml jar
250g or 2 cups of almonds
A pinch of salt
Optional: dates, cacao powder, cinnamon, ground ginger – see above
Toast your nuts for 5-10 minutes at 160C fan.
Keep checking them as they can burn very quickly.
Let them cool for about 10 minutes.
Blend while still warm – this helps to release the oils quicker.
You will need to blend for around 5-15 minutes depending on how powerful your processor is. Mine is a middle of the road trusty Kenwood and takes around 8 minutes to get a smooth nut butter.
Transfer to a jar and keep in the cupboard for 2 weeks or the fridge for up to 6 weeks. if you can make it last that long 🙂