Submitted by: Julie Eger
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Easy and quick to make. The coconut oil adds flavor and just the right consistency.
Heat oven to 350 degrees. Place raw almonds on a baking sheet or in a cake pan. Roast for 10 minutes. Let them cool for 10 minutes. Pour the cooled almonds into a food processor and process for 2 minutes and then scrape down the sides.
Repeat this procedure until the nuts turn into a paste.
First they’ll look like sand, but keep scraping and processing for two minutes at a time (sometimes five or six times) until it becomes the consistency of thick butter.
Then pour into a bowl and add coconut oil. It will really make it creamy. You can play with the amount of coconut oil depending upon your taste. I like a little bit more coconut flavor, but you can certainly add less.
And voila’, you’re done! Store in the fridge up to 3 months in a jar with a tight fitting lid. Be sure to label and date the contents.
Since refrigeration will make the almond hard, I take out a tablespoon or two and let it sit at room temperature for about 30 minutes so it's very easy to spread when I'm ready for a snack. I like keeping it in the fridge, but I think you can keep it at room temperature for a day.
1 Tablespoon of Almond butter = 1 protein.