2-Ingredient Almond Butter Recipe (using a Vitamix)
Almond butter is a staple in my kitchen. I use it in so many different ways in the kitchen, including eating with a spoon straight from the jar! Almond butter on a crisp raw apple makes a great afternoon snack, I also love to spread it on Ezekial toast, over a rice cake with sliced banana or add it to smoothies to beef up the protein factory and creaminess.
The possibilities of using almond butter are endless. You'll notice that it is a bit pricier than peanut butter, so today I am sharing an organic almond butter recipe that costs $7 (just the cost of the organic raw almonds from Trader Joe's) to yield a full 12 oz mason jar (that is about half the cost that you would find in a store). Plus, the freshness and flavor really explode out of the jar AND you can control the ingredients and flavor by making it in your own home.
I love a simple almond butter with just organic almonds and a pinch of Himalayan salt to bring out the natural sweetness of the almonds. However, you can absolutely PLAY with the flavors by adding cacao powder, cinnamon, dates, organic maple syrup, and raw honey. Get creative and have fun with this super easy recipe that will quickly become your go-to.
One more thing... this delicious almond butter makes a great hostess gift or house warming gift. Just wrap up the mason jar with a cute little ribbon, slap on a homemade sticker label and it is just the darnedest thing!
2-Ingredient Organic Almond Butter
You'll need:
4 cups organic almonds
Pinch of salt
Options flavor add-ins: 1 tsp organic cinnamon, 1-2 tbsp raw honey, 1-2 tbsp grade b maple syrup, 1 tbsp raw cacao powder
To make:
Start by dry roasting almonds on a lined pan for 15 mins at 350* degrees. I use two separate pans with 2 cups of almonds on each pan to ensure an even roast and toss the almonds halfway through roasting at about 7 minutes in. You'll start to smell the toasted fragrance - that is the almond oil coming out! Once roasted, let cool about 10 minutes (you'll hear little crackling noise as the almonds cool).
Add all 4 cups of almonds to your high speed blender, I use a Vitamix Wet Blender (when I had a food processor I used that). Turn to Variable 1 and then slowly increase speed to 10, and then HIGH. Using the tamper push the almonds toward the blade. In about 1 minute you'll notice the creamy almond butter texture appear. Once that happens, add a pinch of salt to bring out the natural sweetness of the almonds (optional). Then blend another 15-30 seconds. If you are adding in a flavor, now is the time for that too. Blend to fully incorporate.
Using a spatula, scrape the almond butter into an air tight container and store in the fridge for up to 3 months (though I doubt it will last that long!).
