Ali’s Cashew Almond Butter
Yes, you really can make almond butter at home in your own kitchen – and it’s not as hard as it seems. When I cut sweets out of my diet, one of the few remaining treats I still ate was almond butter. I was going through jars quickly and got tired of health food store prices. I started making my own version at home and now will never go back to store bought! This almond butter has the consistency of cookie dough and is less oily than the regular store bought versions.
A few quick notes: I always make sure to use organic nuts (if available and not too expensive), because eating organic really does make a difference! I use raw nuts rather than roasted, which makes the butter more fluffy, and yields a higher nutritional value. Raw sprouted nuts (raw nuts that have been soaked for 8 hrs and then dehydrated at low temps) are nutritionally optimal, but are also the most expensive. I use a small amount of raw-sprouted almonds, which does change the consistency (more oily) of the almond butter end result. If you don’t have access to raw-sprouted almonds, you can substitute with raw or roasted (see below).
What you’ll need:
Food processor (any generic processor will work)
Clean empty glass jar with lid
1 ½ cups raw almonds
½ cup raw sprouted almonds (can substitute roasted almonds or more raw almonds)
2 cups raw cashews
½ cup raw pecans
¼ teaspoon fresh raw vanilla bean powder (or ½ fresh raw bean)
1 tablespoon cinnamon (or to taste)
½ teaspoon nutmeg
½ teaspoon sea salt (or to taste)
2-3 tablespoons coconut oil
3 droppers of hazelnut SweetLeaf Stevia
Optional: 1 tablespoon bee pollen
Add all nuts and spices (as well as bee pollen) to food processor. Turn on food processor to high and let nuts blend with spices evenly. The mixture will look like a powder/flour within the first minute. Continue to blend until the powder starts to look sticky (about 4 minutes).
Once the mixture starts to look sticky it may need to be mixed or pressed down with the spatula. Stop the processor every few minutes to press down the butter using the spatula and to even out the blending. Continue processing the butter on high until it is fairly smooth and looks even.
Add the coconut oil and stevia. If your butter is already fairly smooth, you will not need to add as much coconut oil. If the butter is a little dry, add more coconut oil. It is important to note that using raw nuts will yield a drier butter and using raw sprouted nuts will yield a more oily batch. Using roasted nuts will change the flavor of the butter and will yield a much more oily butter.
Continue processing the butter until you have reached the desired consistency. If you are following the raw to raw-sprouted nut ratio indicated above this should only take about 8-10 minutes. Use the spatula to scoop the butter into your glass jar and refrigerate.
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