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Dark roasted almond butter from www.georgeats.com

Dark roasted almond butter (in a Nutribullet)

Gluten free, vegan 
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Food Intolerance Friendly
Servings 2 cups

Ingredients
  

  • 4 cups raw almonds
  • Sea salt to taste
  • Desired flavourings

Instructions
 

  • Preheat the oven to 180 degrees Celsius.
  • Place your almonds in the oven for 10 minutes. At the ten minute mark, flip them around and revert the tray. Set the timer for another 3-6 minutes, depending on how dark you want the butter. Watch the almonds closely - I can confirm there is such a thing as almond butter that is, er, too dark. Burnt. I've burnt some. 
  • Allow the almonds to cool before placing them in a high powered food processor. This is particularly important if you're using a Nutribullet, as there is nowhere for steam to escape.
  • Process your almonds, intermittently scraping down the sides, until a super runny butter has formed. Quite honestly, this takes time and patience in a Nutribullet. You will need to stop and scrape down the sides regularly. You will also need to stop to allow the machine to cool if it's feeling hot.
  • Have faith, DON'T add anything at this stage, and just keep on blendin'. I promise you'll get there. NOTE that if you're using a Nutribullet, you should stop and crack the lid open at least a couple of times during the process. You'd be surprised by how hot it can get in there.
  • Once you are happy with the consistency, decant your almond butter into a bowl, and mix in the remaining ingredients. Nut butters jam up when things like maple syrup or vanilla bean paste are added, which is why we add the oil to compensate. Only use just as much oil as necessary to make the butter runny and spreadable.
  • Store in a glass jar or container, in the fridge, for a few weeks.
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