Making your own almond butter is easier than you think—and the results are absolutely worth it! This recipe creates a creamy, nutrient-packed spread you can customize to your liking. They’re the perfect filling for these Dark Chocolate Almond Butter Cups.
Once the mixture is smooth, get creative by adding a pinch of sea salt for a savory twist, a dash of cinnamon or vanilla for warmth, or a drizzle of honey or maple syrup for natural sweetness. You can even swap the almonds for other nuts like cashews, peanuts, or walnuts to experiment with flavors and textures.
Dr. Blake’s Top Tip: Don’t rush the process! Allow the food processor to work its magic, and resist the temptation to add oil—the almonds will naturally release their own. For extra depth of flavor, lightly toast the nuts before blending. It’s a simple step that makes all the difference!
- Yield: 1 Cup
Ingredients
2 cups roasted almonds
Instructions
1 Place the almonds in a food processor and process until smooth, scraping down the sides of the bowl, as needed. The nuts will go through various stages. Break up any large clumps that form, continuing to process until the mixture is creamy, about 12-15 minutes.
2 Set the almond butter aside to cool. Transfer to a glass jar and store refrigerated for up to 2 weeks.
Notes
If you have kidney disease, this Almond Butter can replace some of the higher sugar and higher sodium nut butters you buy in the store. Remember the serving size if you have a strict potassium limit.
Per 1 Tablespoon this recipe is:
- Low Sodium
- Low Potassium
- Low Protein
- Low Added Sugar
