I’ve been meaning to buy Almond Butter for the LONGEST of time and when I saw this I was super excited because of how easy it is. Cred goes to the genius.
She says “Eventually the heat from pulsing separated the oils from the nuts to create the smooth buttery texture, and voilà! Almond butter. Took me less than 10 minutes. If you want to add chocolate, go for it! Melt some chocolate chips in the microwave, add, and then pulse until incorporated into the mixture.”
- In a food processor, blitz the almonds until it turns into a runny paste. Be patient! You may need to scrape down the sides a bit but it will turn into beautiful almond butter if you keep on processing it.
- Optional: if you want to add chocolate, melt the chocolate chips in the microwave before adding it to the nut butter. Continue to process until the chocolate is incorporated into the almond butter.
- Transfer to a clean container and keep stored in the fridge. It should stay good for about 2-3 weeks