Did you see my recipe for Chocolate Chocolate-Chip Pancakes?
If not, click here! I topped them with the following recipe for Blanched Almond Butter. Making almond butter at home is a great way to save money and it is incredibly delicious. The trick is to use a large food processor (in my experience it works better than a blender… Even a high-speed blender like the Vitamix). The other trick is to process… And process… And process… And process… Until FINALLY you get the smoothest, creamiest, most amazingly warm and rich nut-butter on the planet.
Note: This recipe also works with sunflower seeds. “Sunbutter” is great for anyone with nut allergies and for peanut-free zones (such as most schools, these days)!
Preheat oven to 320 F / 160 C. Spread 3 cups blanched almonds on large baking sheet. In the photos above I used a mixture of whole blanched almonds and slivered blanched almonds, because that’s what I had in my pantry! You can also used raw almonds with skin, but the resulting almond butter won’t be as smooth and creamy. Once oven is up to temperature, roast almonds until very lightly toasted and golden, about 12 minutes (watch carefully). They will smell amazing.
Let toasted almonds cool slightly (5-10 minutes), then add still-warm almonds to large food processor. Add 1/4 tsp sea salt. Process on high for 1-2 minutes. Scrape sides and process on high for another 1-2 minutes. It will be chunky and still fairly dry-looking. Scrape sides again.
Let rest for 15-20 minutes. This gives your food processor a break and also allows the natural oils from the almonds to release.
Now it’s go-time. Process on high for 2-3 minutes. Scrape sides. It’s starting to get a little creamier, isn’t it? Process on high again for 3-5 minutes. By the time you’re done, it should be super creamy and should drip from your spatula.
Pour into a clean glass jar with lid. Store in refrigerator and use on ANYTHING.
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~Dr. Bri, PT, DPT