I love to add a tablespoon or two of almond butter to my morning smoothie, but it’s so hard to find almond butters without a bunch of added junk (sugar, palm oil, etc). Today, while reading labels for “all natural” almond butters, I couldn’t believe all the excess ingredients. Why is it so hard to find just almond butter made with, I don’t know, just almonds?
After reading the labels on about 15 different brands I found ONE where the ingredients listed just ALMONDS. However, it was $11.99 for a 12 oz jar. It was then and there that I decided I’d try making my own. I put that overpriced jar of almond butter back on the shelf and headed over to the nut aisle.
The weird thing is that raw almonds by bulk were $17.99 a pound, but prepackaged (by the store) were $5 for a pound. So I grabbed the package of raw almonds and set off on this adventure.
I added all of the almonds to my food processor and began blending. They quickly turn into a sand like texture as seen in the first photo.
It does take some time and patience to blend the almonds down to a buttery, creamy consistency however. Like 20 minutes or so. Eventually, through the blending and heat of the food processor/blender, the almonds will release their natural oils and it becomes that butter texture. I did begin to lose patience so I added 1 tablespoon of coconut oil to the mixture and quickly got my butter texture. I also thought the coconut oil would lend a great creamy taste.
Just for my own taste buds, I also added a little sea salt and 1 tablespoon of vanilla extract. The taste and texture is perfect. Even better than the store bought ones I’ve tried. I can’t wait to try it in my breakfast smoothie tomorrow morning. I plan to experiment with some different flavors and add ins as well, like cinnamon perhaps.
Overall, it was very easy, less expensive, and a pretty quick process. I’ll definitely start making my own every week. Next up, Ill try making my own almond milk. Just call me Frugal Fanny.