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Almonds, salt and oil.
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Preheat oven to 175°C. Spread the almonds in a single layer on a baking sheet and roast for 8-10 minutes, shaking the pan halfway through.
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Once cooled, rub the almonds between your hands or in a kitchen towel to remove any loose skins.
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Transfer the almonds to a food processor or high-powered blender. Process for 1-2 minutes until the almonds turn into a coarse meal/flour.
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Keep processing for 8-10 minutes, scraping down the sides as needed. The almonds will go from coarse meal to a sticky paste as the oils are released.
If using, add the salt and process for another 30 seconds to incorporate.
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If the almond butter is too thick or dry, add 1-2 tsp of a neutral oil like avocado or coconut oil and process until fully incorporated.
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Transfer the almond butter to an airtight container and store at room temperature for up to 2 weeks or in the refrigerator for up to 1 month.
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Your healthy almond butter i ready to enjoy!
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