Fresh almond butter is a great alternative to peanut butter, and is SO DELICIOUS you’ll never want to go back to the pre-made variety! Store-bought brands are often contaminated with mold and mycotoxins from the equipment they were processed on (often the same as peanuts), or have other additives – this is a healthier version you can feel good about eating. Soaking the nuts beforehand helps make them more digestible and enhances the flavor.
Makes about 3 cups
1 lb (3 + ¾ cup) soaked & dehydrated almonds (see my Soaked Almonds recipe)
For crunchy almond butter, roughly chop ½ cup almonds, and set aside.
Place almonds in a 7-cup food processor (such as this one from KitchenAid) using the “S” blade. Run the processor for several minutes, pausing to scrape down the sides of the bowl as needed. After about 10 minutes, the oils will start to separate from the almonds, and the mixture will become creamier and start to ball up. Continue processing until desired consistency is reached (about 15 to 20 minutes).
Stir in chopped almonds, and lightly salt if desired. Store refrigerated for up to 3 weeks.