One of my favorite snacks is a bit of slightly-sweet and fragrant almond butter with carrot sticks or apple slices or dipping.
It takes about half an hour with a basic food processor, and some simple ingredients from the bulk bins. (I usually purchase coconut oil in larger amounts, but picked up the little Trader Joe’s jar seen in the photo on an out-of-town trip to tide us over until the next large order arrived!)
If you follow the instructions for soaking and dehydrating almonds in Nourishing Traditions first, you will maximize the nutritional benefits. Or, just use roasted almonds per your preference.
It seems to me, the dehydrated “crispy” almonds sometimes need more coconut oil added to make a smooth almond butter. But just watch it as the almonds are ground up; you may notice the natural nut oils appearing as it is processed, and not need to add as much. It also depends on the quality of your food processor. (I’m “babysitting” this one for a friend, and made good use of it.)
By adding dates to the recipe, I am adding a sweet flavor without any processed sugar (but they do have a high sugar content of themselves!).
Vanilla Almond Butter
1 Cup Almonds
1/4 Cup melted Coconut Oil
8 Medjool Dates
1 Vanilla Bean, split
1/4 tsp real Salt
Add almonds to the food processor and grind up well. Add the dates, salt, and vanilla bean scrapings (save the pod for another use of your choice), and continue running the food processor. Keep scraping down the sides occasionally, and run it some more. It will grind up into a fine powder.
Add in some coconut oil (about a tablespoon at a time), and keep running the processor until it begins to form a thick pastey-consistency. (It will take about 15-30 minutes.)
The nut butter will start forming into a ball, or sticking together more, before the oils start to release. If you need to make the butter a bit smoother, add a little more coconut oil as needed.
Serve immediately or keep refrigerated.
It’ll taste and smell like cookies!