Did I just see you drooling at that photo? I wouldn’t blame you! I don’t think this recipe needs much in the way of introduction. I have FINALLY added Almond Butter to my blog collection of homemade nut butters, and I feel I can now rest happy…that is, until I figure out a way to open up my own nut butter cafe. You guys would come visit right? ANYWAY. I know you’re gonna love this one – because its my best yet. Big words, but true! I can’t wait to see what you think of the recipe – time to get nutty!
- 1 tbsp extra virgin olive oil
- 200g Raw Almonds (I bought mine in Super Value this time!)
- 1 tbsp of Cacao Powder (I used the Aldi Brand)
- Optional: I don’t usually add sweeteners to my nut/seed butters, but if you prefer a sweeter taste you could add 1 tbsp of honey/maple/agave/stevia, whatever you like!
- Required: A Food Processor/Nutribullet/Power-blender
- Pre-heat the oven to 200C, and line a baking tray with tinfoil.
- When the oven is ready, spread the almonds onto the tin foil, and roast in the oven for approximately ten minutes, checking at 5 minutes to make sure they’re not burning!
- When the almonds are done (should be medium browned) and smelling DELISH, tip into your blender cup, and take care handling them – they’ll be hot!
- Add the olive oil and cacao (and the sweetener if including). Screw on the blender cap, give the cup a shake, and attach to the blender/processor.
- Time to blend! As with my other nut butter recipes, the time required for this will vary depending on the blender/processor you use, and how powerful it is. I used my Nutribullet, and it took literally FIVE minutes of blending to get to that creamy stage where the oils are released from the seeds (aka GOALS). I am CONVINCED roasting the nut butters makes all the difference there.
Enjoy guys! This almond butter might well be my favourite yet…big words I know! Tag me if you try it out – @theirishbalance on Instagram, Twitter or Facebook!
Ciara 🙂 x