What you’ll need

  • 2 cups raw almonds
  • ½ teaspoon sea salt

Step 1

Place the almonds and salt in the bowl of a food processor. Pulse the almonds to break them up into small pieces. Continue pulsing until the almonds resemble course crumbs.

Step 2

Turn the food processor on and allow it to run for 5 minutes. Turn off the processor and scrape down the sides of the bowl. Process the almonds for a further 5 minutes.

Step 3

By this stage your almonds butter should be thick, creamy and spreadable. If it’s not yet there, continue to process the mix for up to 5 more minutes, or until it reaches your desired consistency. Transfer the almond butter to a well-sealed container and store in the fridge for up to 3 weeks.

Variations

  • Use these steps to also turn walnuts, pecans, cashews or any other nut into a smooth butter.
  • You can change the flavour of the butter by first toasting the almonds in the oven. This will intensify the flavour and alter the final texture of the butter.