Food allergy-awareness had dramatically increased over recent years – a blessing to those who suffer (or have family members) from potentially life-threatening reactions to certain food and ingredients.
You need look no further than any grocery store to see the abundance of alternative products – from flours to oils and of course, nut butters. The surge in peanut allergies have resulted in a wide range of options, one of the most popular being almond butter.
And while almond butter is now readily available it can be quite costly and often filled with unwanted sugar or salt. But the good news is that it is incredibly easy (and cheap!) to make your own!
All you need is time and a food processor – you control the amount (if any) of sweetener or salt. And we’re guessing that once you taste the homemade version you’ll never go back to store bought!
Homemade Almond Butter:
- 2 cups skin-on almonds
- 2 teaspoons kosher salt, divided
- 1/4 cup coconut oil, melted
- 4 pitted dates (optional)
Place the almonds in a bowl of water to cover – add 1 1/2 teaspoons of the salt and let sit overnight. Drain and rinse.
Pre-heat the oven to 170 degrees – place the almonds on a baking sheet and bake for 8 hours. Let cool.
Place the almonds in a food processor and pulse till coarsely ground. Add the melted coconut oil, remaining 1/2 teaspoon of salt and dates (if using). Process till smooth, stopping occasionally to scrape down the sides. Let cool completely and transfer to a covered container. Store in the fridge.