Almond butter is my current obsession/guilty pleasure. In fact, I’m about 99% certain I could finish an entire jar alone in a matter of a few days, I can’t help it! It’s just that delicious. HOWEVER, if I’m going to eat it, I need it to be raw, unsalted almond butter… and, unfortunately, the stuff is just too expensive to purchase on a weekly basis here in NYC (I’m talking $16 for a 6 oz. jar, guys. That is NOT okay).
Fortunately, the Vitamix was invented & it just happens to be the most excellent machine for making homemade, organic, raw, unsalted almond butter for a whopping $4.99 for 16 oz. jar. Great deal, no?
Here’s What You Need:
- A Vitamix** or a food processor
- A 16 oz bag of raw, unsalted almonds (I buy them at Whole Foods or Trader Joe’s)
- ¼ cup of water
*Optional: 1 tablespoon of raw agave nectar or honey & ¼ tablespoon cinnamon OR two small pieces of melted dark chocolate, if you’re feeling extra adventurous
Here’s What You Do:
1. Set your oven to 475*, empty your bag of almonds onto an ungreased cookie sheet and roast for about 4-7 minutes (Keep an eye on them - almonds burn very quickly)
*You can skip this step if you'd rather have raw almond butter, but I've found that roasting for just a few minutes makes the butter creamier/more easily spreadable
2. Immediately pour all** of the roasted almonds into your Vitamix/food processor& add the ¼ cup of water
**If you're using a food processor, you'll need to divide the bag of almonds in half & make
two separate batches
3. Turn on the Vitamix/processor and immediately increase to the highest level possible. After 30 seconds, flip switch for "TURBO POWER"; it’s going to make some weird noises (& you might become deaf for a few moments), but just tolerate it. When it seems to stop mixing, turn off the machine, use a spatula or spoon to scrape the sides and mix well. Turn onto the highest setting again.
*Note: If it seems to be a little bit dry and is not mixing well, add another ¼ cup of water before blending again.
4. Optional (I usually do this with half a batch to make a more “dessert-like” butter):
Add a tablespoon of honey or agave; add ¼ tablespoon of cinnamon… if you want something REALLY amazing, throw in two small, melted squares of dark chocolate. You won’t be sorry.
5. Scrape the smooth deliciousness into a 16 oz. jar and store in the refrigerator for up to three weeks (if you can actually keep it around that long!)
Oh, and as if I even needed to convince you to make this delectable spread, go HERE to learn about some of the (many!) benefits of almond butter.
It's so much more delicious & healthy than peanut butter!
** If you don’t have a Vitamix, please do yourself a favor and buy one ASAP. You can find them on Ebay and reconditioned ones here. Yes, they are expensive – but I PROMISE you they are absolutely and completely, 150% worth your investment. I use ours at least once a day - usually more!