1 high-speed blender with tamper tool, or food processor
Ingredients
4cupsraw organic almonds
1pinchof sea salt (optional)
Instructions
Preheat oven to 350°F . Line a baking tray with parchment paper and spread the raw almonds without overlapping. Roast for 10-15 minutes.
Allow roasted almonds to cool completely, then transfer to your blender container.
Note, if you are not roasting your almonds, add the oil to your container first, then pour in the almonds.
Place the lid on your container and replace the cap with the tamper tool. Blend on high, using the tamper to coax the nuts into the blades. You'll have almond butter in 1 minute.
If using a food processor, add roasted almonds and blend, stopping frequently to to scrape down side with a spatula. It may take 8-10 minutes.
Transfer the almond butter into a glass jar with a tight fitting lid. Refrigerate.
Notes
Almond butter will last for several weeks when stored in a glass jar with a tight fitting lid in the refrigerator. Add cinnamon, vanilla or pure maple syrup, just make sure to do this after the almond butter has been fully blended.