Homemade Almond Butter

Ingredients

• 2-3 cups Activated Almonds

• 1/4 tsp salt

• Cinnamon or vanilla (optional)

Method

1. Use freshly activated warm nuts if possible. See my website for recipe.

2. If not using activated nuts heat the oven to 180c. Spread the almonds across a large baking sheet and toast the almonds for 10 minutes.

3. Let the almonds cool until they’re just warm (not hot), about 10 minutes.
   Transfer the almonds to a high-speed blender or food processor.
   Blend until creamy, pausing to scrape down the sides as necessary.

4. Once the almond butter is very smooth and creamy (about 10 minutes) you can blend in any add-ins you would like. I always add salt. You can also add cinnamon or vanilla.

5. Blend until the add-ins are evenly dispersed.

6. Let the almond butter cool to room temperature, then transfer the mixture to a glass jar and screw on the lid. Store in fridge for up to 2 weeks.