Ingredients
Scale
- 3 cups (about 400g) whole almonds (I recommend roasted and lightly salted)
- optional as needed: 2 teaspoons avocado oil, light olive oil, or melted coconut oil
Instructions
- Start by using a food processor with at least 750-watt power. Place the almonds in the food processor.
- Process the almonds, beginning with pulsing them into a coarse meal, then to crumbly, finely ground, and finally until completely smooth. Remember to stop and scrape down the sides every couple of minutes to assist with the blending. This process may take 10–15 minutes or longer, based on your food processor's strength.
- If the almond mixture isn't blending well, add up to 2 teaspoons of oil and continue processing until smooth.
- Transfer the almond butter to a jar or container and leave it uncovered for at least 1 hour to cool before sealing. Store in the refrigerator for up to 1 month.
Notes
For a smoother texture, roast almonds before processing.
Use a high-quality food processor to achieve the best results.
Store almond butter in an airtight container to maintain freshness.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 195
- Sugar: 1g
- Sodium: 2mg
- Fat: 18g
- Saturated Fat: 1.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.