I used to have a serious addiction to peanut butter. Like, I would have to ration how much I ate every day because I always wanted more. Then I did a Whole 30 this past winter and was forced to cut it out (along with plenty of other guilty pleasures), and it made me realize that I definitely feel better when not eating it; or at least as much of it. Sigh.
This was not the first time I heard my body politely asking me to stop eating a certain food. Since starting the process of healing my gut almost four years ago, I have cut out several problematic foods from my diet. Some likely indefinitely (gluten, cow’s milk) and some temporary (eggs, oats, beans). And peanut butter, for now, is on the (hopefully) temporary list.
In all reality, I was probably just eating too much of it. I’m not here to bash peanut butter. But it does make for a nice segue into my newfound love of almond butter!
To me, homemade nut butters taste totally different than the jarred varieties. Frankly, their seems to be something addictive to most of the jarred nut butters I have tried. Why do they taste so good? Why do I always want to eat way more than the measly two tablespoon recommended serving size? Does anyone else feel this way?
It’s not that homemade nut butters aren’t delicious; they just don’t make me want to eat half of the batch in one sitting for some reason. And I would argue that’s a good thing. Instead, I like using this homemade almond butter in combination with other foods like toast, smoothies, and my favorite: chocolate. That’s right, folks, there is a new favorite treat in town: dark chocolate dipped straight in the jar of homemade almond butter. It is absolute heaven.
One thing to note about this recipe is that it does require a food processor. But beyond that, it’s outrageously simple. You literally dump almonds in the food processor and press “on” for 20 minutes and then add some salt and coconut sugar at the end (if you want). That’s it.
And, I have to say, there is just something so satisfying about making your own nut butter and knowing exactly what is going into it. For example, most nut butters use roasted nuts and I prefer raw since that preserves the nutritional content better (and I like the way it tastes). It’s also important to me that my nuts are organic since their high oil content makes them absorb pesticides more easily. So this way I can control both of those things with buying my own raw, organic almonds.
One last thing: it does not matter what temperature it is at (I store mine in the pantry) but it is BEST, I think, when eaten straight out of the food processor with a spatula when still warm. Trust me. 🙂
I hope you enjoy!
- 2 Cups raw almonds
- ½ Teaspoon sea salt
- 1 Tablespoon coconut sugar
- Put almonds in a food processor with blade attachment and process for about 20 minutes, stopping to scrape the sides 3 or so times. The longer you run it, the runnier it will get.
- Once the almond butter reaches your desired consistency, add the salt and coconut sugar and pulse only a few times to incorporate. Do not over-mix at this point or the coconut sugar will alter the consistency of the almond butter. Enjoy!