Creamy homemade almond butter
- 4 cups Almonds
- 1/4 cup olive oil optional if you are using a high speed blender
preheat the oven to 350 degrees fahrenheit.
Place the almonds on a parchment lined baking tray and roast for 13 minutes. Let the almonds cool completely, to room temperature. Then transfer the almonds to your food processor.
While processing you may want to stop and scrape down the sides every now and then, but this process will take 25 minutes. The almonds will start out looking like a flour with clumps, then will form a ball that moves around the food processor, then it will turn to a grainy almond butter before it becomes silky-smooth. Be patient and trust the process : )
Once your Almond butter is smooth and creamy, transfer into an air tight container and store in the refrigerator. Can be stored up to 2 weeks in the fridge.