Homemade Almond Butter

Ingrédients

• 3 cups (about 400g) whole almonds (roasted and lightly salted)
• 2 teaspoons avocado oil (optional as needed)
• 2 teaspoons light olive oil (optional as needed)
• 2 teaspoons melted coconut oil (optional as needed)

Préparation

1. 1

   Begin by placing the whole almonds into a food processor with at least 750-watt power.

2. 2

   Pulse the almonds until they transform from whole to a coarse meal, then to a crumbly texture, and finally to a smooth consistency. Remember to pause the processor every few minutes to scrape down the bowl's sides and allow the motor to rest, which can take 10-15 minutes or longer depending on your processor's strength.

3. 3

   If the almonds struggle to combine smoothly, consider adding up to 2 teaspoons of your chosen oil and continue processing until desired texture is reached.

4. 4

   Once finished, transfer the almond butter to a jar or container. Leave it uncovered for at least 1 hour to cool before sealing. Store in the refrigerator for up to 1 month.