If you ask my husband, my typical go-to breakfast is toast and/or fruit with peanut butter (or some kind of nut butter). I can’t get enough! But, with how expensive nut butters are these days, I wanted to find a cheaper way to get my butter fix. This recipe is as easy as it gets. With no additional ingredients, besides nuts, you can’t go wrong. I have tried adding coconut oil in the past, but it ends up getting super hard and not easily spreadable, which results with me destroying my piece of bread…ugh! I decided to stick to the simplest version I know. ENJOY!
- 2 cups of almonds (raw or roasted).
- Place the almonds in a food processor. Secure the lid and allow to process for about 1 minute or until almonds are broken down. I allow the almonds to rest for about 5 minutes, in order for the oils release.
- Process for about 10 minutes, stopping and scraping down the sides as needed throughout the process. The almond butter is ready when the resulting consistency is very smooth and creamy.
- Transfer the almond butter to a sealed container, and store in the fridge for best shelf life.