Homemade Soaked Almond Butter
Yield: 2 cups
Store-bought almond butter is made from nuts that have not been soaked to remove the digestive disturbing properties of the nuts. Since my husband really likes almond butter, I often make my own using soaked & dehydrated almonds. The oil in this recipe is optional, but highly recommended. It helps the texture become smooth. Without the oil, the almond butter will be rather dry. The roasting step is also optional. I actually prefer not roasting the almonds. But my husband, the primary almond butter eater, loves the toasty roasted flavor. Since I sprinkle sea salt on my soaked & dehydrated nuts, I don’t add additional sea salt to the recipe, but feel free to please your palate!
1 lb soaked almonds
2 tbsp unrefined palm oil or unrefined coconut oil (optional)
Optional First Step – Preheat oven to 350˚. On a large sheet tray, spread almonds in a single layer. Bake for 10 minutes; almonds will be fragrant and lightly browned. Set aside to cool for 10 minutes.
If making crunchy almond butter, remove 1/2 cup of almonds and roughly chop. Set aside. Place remaining almonds into the bowl of a food processor. Turn on the motor and process for 1 minute; almonds will be grainy.
Add oil and turn back on the motor. After several minutes, almond butter will turn into a ball. After several more minutes, it will separate from the ball and stick onto the sides of the bowl. Finally, almond butter will become smooth. The whole process will take approximately 5 minutes. Once smooth, if making crunchy almond butter, add chopped almonds back to the bowl and pulse until combined. Scoop into an airtight container and refrigerate. Almond butter will thicken slightly when refrigerated.