Creamy Homemade Almond Butter

I don't know about you, but I love me some almond butter. 

"Love" might not even be the right word to use in my relation to almond butter. I think it would suffice to just say that I could eat creamy almond butter for pretty much every meal. I mean, you've got great fats and protein in there, what could be better? 

As much as I'd love to eat almost butter for every meal...I must resist that urge and allow myself just a few spoonfuls a day. The struggle is there because almond butter is just the greatest invention ever made. 

I have my favorite brands and type of almond butter too. I can't lie, Trader Joe's creamy almond butter really has my heart. I make the extra trip to TJ's every week on grocery day just for their almond butter. I'm a true fan. It's perfectly creamy, quite thin and very rich. I 10/10 recomend. 

However, I'm not one to eat plan almonds as much. They're so different than their buttery form to me...am I alone on this? I'll eat them but they're not calling to me from my kitchen every morning like almond butter is. Because of this, I had a big ole' bag of Blue Diamond Raw Almonds taking up room in my cabinets. And because I'm turning into quite the Susie Homemaker these days (judge me), my mind immidetely went to....HOMEMADE ALMOND BUTTER. 

Are you surprised? I'm certainly not. 

So I whipped out my food processor, dumped in those almonds and started purreing. Unfortuneatly, I completely forgot to take a before picture of the whole almonds...a real bummer. But, I did photography the process and the finished product. This almond butter was creamy but with great texture, thick and perfectly almond-y! It's simple, quick and oh so easy! 

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I love my Hamilton Beach Food Processor! It was purchased at Target and does everything. I've made all sorts of muffins in this awesome little gadget, date balls, sauces and now...almond butter! It gets the job done beautifully! I hit the puree/mix button and keep it on the whole time! 

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 Once the butter got nice and creamy, I added in some salt. However, make sure you blend really well after putting it in...I didn't do the best job of blending after and it didn't disperse well. 

Once the butter got nice and creamy, I added in some salt. However, make sure you blend really well after putting it in...I didn't do the best job of blending after and it didn't disperse well. 

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And there ya have it folks! Fresh, homemade, creamy almond butter! Recipe below.

 

1. Pour about 2-3 cups of raw, whole almonds into your food processor. Make sure you have a puree/mix setting on your processor! You can use more almonds if you'd like (or less). This is a personal preference! 

2. Start blendin'! Put your processor of puree/mix. It will take a while for your almond to get to a point where they look like they're actually making progress. Be paitent. When you begin to think that this just isn't working out, they will start getting buttery. 

- When it sticks to the sides, turn off your food processor and scrape the side of the bowl well. Make sure that everything is getting blended. 

3. After about 10 minutes, your almonds will start to ball up, kind of like cookie dough. Make sure to turn off the processor, break up the balls and start again. When your almond butter settles to the bottom of the processor and is pretty condensed together and is at your desired consistency, your almond-y spread should be done! Now, you will add about a teaspoon of salt. Blend again for about 3 minutes. 

4. Spoon out into an air tight glass jar and store in your refrigerator! Enjoy on fruit, toast, or just your spoon!