Vanilla Honey Almond Butter

I used to be a nut butter addict—a jar would last maaaaaybe a week in my apartment. I’d eat that sh*t with a spoon I loved it so much. But, as I have a tendency to do with foods I love, I overdid it and got sick of it. It’s been months since I’ve bought or eaten almond butter. That just ain’t right.

Last week I decided to experiment with homemade almond butter and HAH-LO! Welcome back to my daily diet, AlButt. This is so delicious. I’ve been slathering it on gluten-free toast with banana slices like a fiend—can’t stop, won’t stop.

Print Vanilla Honey Almond Butter

Yield: roughly 1 cup

Ingredients

• 2 cups raw almonds
• 1 tbsp honey
• 1 tsp vanilla extract
• ½ tsp sea salt

Instructions

1. Spread the almonds on a parchment paper-lined baking sheet. Roast at 300 degrees F for 12-15 minutes.
2. Dump almonds in a food processor. Let the processor do its thing until the almonds have released their oils and become a smooth butter consistency. They’ll go through different stages—crumbs to clumpy wet sand to finally smooth. It only took about 5 minutes in my food processor, but it can take up to 10-12 mins. Scrape sides of food processor as necessary.
3. Once you have the almond butter consistency you desire, stir in the other ingredients with a spoon. Don’t use the food processor for this part—the honey will cause it to clump back up.

Notes

Store in a mason jar or other airtight container. You can refrigerate, but since this doesn’t yield a ton of almond butter (about ¾-1 cup), it’s also fine to store in the pantry (trust me, you’ll eat it all before it can go bad).

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It’s finger-dipping worthy, my friends.

What’s your favorite nut butter? Do you ever make your own?