Over the summer my parents gifted me with an amazing new Food Processor. Up until that point, I had been using my grandmother’s – it was probably over 20 years old, if not older and still did a pretty darn good job. However, the attachments were starting to break and I wanted to challenge it with nut butters. Perfecting this recipe has been on elf the longest processes thus far. The first one (in the old food processor) I just didn’t blend long enough. I kept thinking well maybe this is as far as it will go (keep going!) The next was WAY too salty, and I love a good sea salt. This one hit the nail on the head. I hope you enjoy it.
I highly recommend that you take the time to soak and roast your nuts prior to processing. Soaking raw almonds makes them more easily digestible and the nutrients more readily available. I put these almonds in a container, covered them with water and added 1 tablespoon of sea salt. Then I let them soak for 8 hours. I drained and washed them and then spread them out in a pan in the oven at 150 degrees for about 16 hours. If you don’t soak them prior, you want to roast them a little bit. Heating them up prior to processing releases the oils faster and it takes less time to process them. Keep processing until the butter is freely moving, get past the giant ball stage, it’s worth it, I promise!
I can eat this almond butter by the spoonful. It’s like no store bought almond butter ever and while the whole process takes time, it’s incredibly easy and mostly hands off. Totally worth it. I also enjoy it on apples fresh from my CSA or gluten free bread for a treat 🙂