Description
When my daughter started school, I wanted a wholesome spread for her lunchbox that wasn’t loaded with sugar. That’s when I discovered the magic of homemade almond butter—simple, rich, and made with love. It’s now a family favorite, perfect on toast, in smoothies, or straight off the spoon. Once you make it yourself, you’ll never go back to store-bought.
Ingredients
3 cups raw almonds
Optional: ¼ tsp salt, 1–2 tsp honey or maple syrup for sweetness, or a splash of vanilla extract
Instructions
Preheat oven to 350°F. Spread almonds on a baking sheet and roast for 10–12 minutes, stirring once.
Let almonds cool slightly, then transfer to a food processor.
Process for 10–15 minutes, scraping down sides as needed.
First, it will look crumbly, then form a ball, and finally turn into smooth butter.
Add salt, sweetener, or vanilla if desired, and blend until creamy.
Store in a jar in the fridge for up to 3 weeks.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 98 per tbsp
- Sugar: 0.7g per tbsp
- Fat: 9g per tbsp
- Carbohydrates: 3g per tbsp
- Fiber: 2g per tbsp
- Protein: 3g per tbsp