vegan | wfpb | gluten-free | oil-free | dairy-free  | refined sugar-free | 5 ingredients or less

Warning:  This almond butter tastes so good, it may be difficult to put it on anything other than your tongue.

 

ALMOND BUTTER LOVE

I'm a bit of an almond butter addict.  Peanut butter used to be my thing, and while I still love it (especially with chocolate), almond butter has officially replaced peanut butter as my go-to.  I most often enjoy almond butter in the morning, which is when I never could really eat peanut butter.  It's strong flavor seems too much to me first thing in the morning.  Almond butter is much gentler on my palate and stomach, and it's just sooooo delicious. 

I've made all sorts of almond butters, like vanilla, cinnamon, chai, and others.  But when I thought about introducing my first almond butter recipe to you, I decided to go with a classic: just almond butter.  The other flavors are fun; there's something about the almond-i-ness of plain almond butter - it doesn't really need anything else. 

Have you tried to find almond butter at your local grocery store?  Yes, it's expensive.  That's why I like to make my own.  With this recipe, you can make a bigger batch than typically found at the grocery store for about half the price, and a fresh-made batch is so much tastier.  Bonus:  making this recipe will make your home smell amazing.

A NOTE ON COCONUT BUTTER

I put a touch of coconut butter in this recipe to add a little more creaminess.  There's very little added, so to me it still reads as just almond butter - the coconut butter just softens it a bit.  The beauty of coconut butter is that, unlike coconut oil, it's a whole-food ingredient.  It is simply pureed coconut flesh rather than an extraction from the coconut, which means more nutrients like fiber.  I use a little on popcorn and at times when I want oil for baking.  When a recipe calls for coconut oil, I typically use coconut butter instead and leave coconut oil to my skin care regimen.  All that said, you can make this almond butter without it if you'd prefer.

CHIA SEEDS

Why the chia seeds in this recipe?  I'm always looking for ways to add a nutritional boost, and chia seeds work into this almond butter pretty seamlessly while adding even more fiber, protein, calcium, magnesium, iron and omega-3s.  The white seeds disappear more readily into the almond butter, but if you only have black chia seeds on-hand, use them.  They're just as wonderful, you just may see little specks throughout the almond butter.

RESOURCES:  TOOLS & INGREDIENTS FOR THIS RECIPE

Below is a section connecting you with ingedients and tools that work well with this recipe.  When you click the product images, they will take you directly to Amazon, where you will be able to purchase if you'd like to.  We will receive a small portion of the sale price from Amazon for helping you find the item(s) on their site, at no extra cost to you.  I hope you find this helpful.  Thanks for your support!

If you'd like to go directly to the recipe, it is right below the Resources section. 

I really hope you enjoy making a big batch of this almond butter, and love eating it even more.

ORGANIC WHITE CHIA SEEDS

24-OUNCE JARS

ORGANIC COCONUT BUTTER

16-OUNCE JARS

PESTICIDE-FREE RAW ALMONDS

8-OUNCE JARS

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Easy Big Batch Almond Butter Recipe

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vegan | wfpb | gluten-free | oil-free | dairy-free  | refined sugar-free | 5 ingredients or less

Yield:  Makes about 24 ounces

Prep/Total time:  about 45 minutes

Primary Tools:  oven, food processor

 

INGREDIENTS:

• 24 ounces raw organic almonds

• 3 tablespoons maple syrup

• 3 tablespoons chia seeds (white if possible)

• 1 teaspoon coconut butter

• ¼ teaspoon salt (or leave it out for unsalted)

METHOD:

1. In a large bowl, stir the almonds and syrup together until all the almonds are covered in syrup.

2. Spread the almonds on baking sheet(s) lined with parchment. Bake at 300 degrees for about 25 minutes.

3. After the almonds have cooled a few minutes on the counter, place them in a food processor. Note: the maple syrup may cause the almonds to stick to the parchment. Use your hands or a fork to loosen them. They may come away stuck together like almond brittle - that's ok!

4. Process them for a minute or so, until the almonds have broken down to coarse, consistent pieces, then add the chia seeds, coconut butter, and salt if using.

5. Process, scraping the sides down with a spatula when needed, for 5-10 minutes until the almond butter has reached your desired consistency. Use your spatula or a large spoon to fill jars and store in the refrigerator.

EASY ALMOND BUTTER IS DELICIOUS WITH:

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