Honey Roasted Almond Butter

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Just when you thought nut butter couldn’t get any more delicious… try making it at home! Now I know that might sound scary and labour intensive but it is actually one of the easiest things you can make and impossible to mess up unless you can’t use a food processor or press a button. The key to making nut butter starts with roasting the nuts so you can enhance their natural flavor. I don’t know exactly how long this keeps because it is usually done within two weeks of making it! Just make sure you keep it in an airtight container and you should be fine for two to three weeks. This almond butter is best served spread on toasted and sprouted whole wheat toast (Try subbing it in my super toast recipe here ), drizzled over an apple or banana or just straight out of the jar with a spoon!

Honey Roasted Almond Butter:
1 1/2 cups whole almonds
1 tbsp honey

Pre heat oven to 400F.
Place the almonds in a roasting pan and roast for about 7 minutes (make sure you are watching your almonds during the roasting process so they don’t burn!!). Once the almonds are fragrant and beautifully roasted allow them to cool for about 15 minutes. Pour your cooled almonds and honey into the food processor, press start and let it work its magic. While your almonds are in there they will go through 4 phases: 1) Almond meal phase- your almonds will turn into tiny granules and resemble an almond meal. Make sure you are scraping down the sides during this phase. 2) Ball phase- Your almonds will then start releasing their oils and turn into a giant ball that you think is going to break your food processor (don’t worry it won’t) 3) Almost there phase- Now your butter will start looking like a paste but make sure you don’t stop now because then your butter will be too thick and not spreadable. 4) DONE!- when your butter is done it will be very loose and liquidy. Once phase 4 is reached scrape down the sides and scoop it into an airtight jar or container!

Nutrition:
Per serving: 1 tbsp
Calories: 87
Fat: 8g
Carbohydrates: 4g
Protein: 3g

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