You guys, I have a problem . . .

A big, delicious (first world) problem . . .

If you follow along on Instagram or with my Friday five, or Sunday snapshots posts what I am about to tell you will come as no great surprise . . .

Ummmm you guys . . .

I can’t stop with the nut butters!

Well that’s not true, I probably could stop if I really wanted to but . . . I really, really don’t. Not even a little bit.

What can I say, I am well and truly hooked here people. Line and sinker.

Peanut, hazelnut, almond . . . it’s all good ♥♥♥

It’s the perfect, anytime snack.

Serve it with some cold crisp gala apple slices as a mid morning snack, eat it straight up, by the spoonful direct from the jar or, as a cheeky little after dinner indulgence with a deliciously dreamy chunk of dark chocolate ♥♥♥

Yep, safe to say I can’t stop, won’t stop with the snack, snack, snacking.

Which brings me to today’s “recipe”

I figure if I’m going to be eating my body weight in nut butter I might as well try make some of my very own right?!

I mean how hard can it be? It’s just almonds and a pinch of salt. Well, that’s all it should be right?! Sadly, if you read the back of some of the labels on the supermarket shelves  there is  lot more going into our beloved nut butters than just good old almonds and a pinch of salt. Kinda scary to think about sometimes isn’t it?!

Well not when you make it yourself!!

Simple, healthy, homemade almond butter – just 2 ingredients and a few mins in your  you’re food processor or blender and you are done!

So, sweet invisible internet friend of mine, that’s what we are going to do today, make ourselves a big ol’ jar of – all natural, quick and easy, creamy, dreamy, simple, delicious, healthy, homemade almond butter.

Are you ready?!

FYI – I am so excited about this it’s not even funny!!!!!!!!!!!

First up I can not believe how easy it was to make. Just 2 ingredients and 5-10 mins in the blender and boomshakalocka = done!

Secondly, on my deliciousness you guys . . .

The taste, the smell . . . just you wait!

And third – It’s totally customisable.

You want super smooth, extra creamy almond butter – just blend, blend, blend for a few extra minutes and you have yourself some all natural, extra creamy, velvety smooth almond butter, just the way you like it – Easy!

What’s that?! You want extra chunky almond butter?! No problem, just pulse those almonds for a second or two, then take a couple of Tablespoons of those extra chunky. crispy, crunchy almond pieces out and set them aside while you blend, blend, blend. Then, once you have blended to your desired consistency, stir through those chunky monkeys  and there you have it – healthy, homemade, extra chunky almond butter for the win!

So here’s what we’re gonna do –

We start off by giving those golden, delicious, nutrient rich almonds a quick little roast in the oven – don’t skip this step people, it will make the world of difference to the flavour of your almond butter, trust me – it’s worth the extra few minutes.

Now, once are almonds are nice and toasty, and your house smells like heaven, simply pop our toasted almonds into your food processor or blender, add a cheeky pinch of salt and blendy, mcblend – done.

Initially your almonds will get all chunky, then after a minute or two they will break down into a fine looking flour, then the real magic happens, the heat and friction from all that blending will extract the natural oils from within our almonds and in mere minutes, you will witness one of the most beautiful transformations of all time as your roasted almonds morph into a smooth and creamy, deliciously dreamy butter right before your very eyes . . .

Once it’s ready it will be a little warm and a slightly runny from all the blending but, once it cools, those natural oils will start to solidify and it will firm up into that thick and creamy consistency we all know and love.

Thick and rich, smooth and creamy and simply divine!!!!!

It’s just so easy and so delicious I can not get enough!

Feel free to go ahead and use it as you would, business as usual – dive head first into the jar and eat your way out . . . or you could grab a spoon, it’s much less messy but not quite as fun.

Or, you could be a little more refined and spoon some into a nice little bowl and dip your apples into it for a wonderful morning tea, or, spread it on some sliced banana for an afternoon treat, or with tea and toast for a beautiful breakfast, or  . . .

Now I’m not saying that you should, ( ← except I totally, sorta, kinda am) . . . but you could . . . Grab yourself a chunk of chocolate and a leetle extra pinch of salt and have at it  . . . life as you know it will never be the same!

You know you want in on this . . .

All natural, quick and easy, simply delicious, 2 ingredient, healthy, homemade almond butter – which of course also happens to be naturally vegan, dairy free, gluten free and paleo friendly so everybody wins!!!!!

What are you waiting for?! Go, go –

Make it. Eat it. Love, love, love it.

All Natural, Healthy, Homemade Almond Butter
Makes approx 1 1/2 heaping cups of all natural, creamy, dreamy, simple, healthy homemade almond butter

Ingredients –

2 cups of raw almonds

1/2 teaspoon of salt flakes

Method –

1 – Preheat your oven to 175’C (350’F)

2 – Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour your almonds on, making sure they are spread evenly – aka not crowded.

3 – Roast your almonds for 10 mins, until lightly roasted and slightly golden.

4 – Pour your roasted almonds into the bowl of your food processor or blender, add salt and process until smooth and creamy (or your desired consistency). Initially the almonds would grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrap down the sides of the bowl occasionally.

5 – Once you have blended to your desired consistency, taste and adjust seasoning accordingly. If you prefer a thinner consistency feel free to add a drizzle of coconut oil to thin it out.

6 – Store in an airtight container in the fridge. It should keep well for up to 2 weeks – if it lasts that long! (← seriously, good luck with that 😉 )

Enjoy xoxo

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Question of the day –

Are you a fellow nut butter addict? What’s your fave brand or recipe? And your fave way to eat it?! Straight up by the spoonful, with fruit, on toast, on chocolate?! Tell me . . . details please 

Feel free to share recipes or leave links to recipes in the comments below and if you make this recipe make sure you snap a pic and share it either on the Facebook page or tag me on Instagram or twitter – sharing is caring people 🙂

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