I only managed to find a jar of almond butter about a two years ago here in a small coffee shop located opposite the Acropolis Museum in Athens. A small jar weighing in at 200grams will set you back approximately 8€. However, I bought it and used it very sparingly as it was a little expensive. Which lead me into my kitchen to see how I could make my own version. Here in Greece, one kilo of almonds ranges from 7€ – 20€ depending on which almonds you buy. Greek almonds or non-greek almonds….(aka international ones). Greek almonds are usually smaller and sweeter than their competitors and a cost around 20€ , but they are good to eat. However for this recipe I have used Non-Greek almonds as they are more economical. 1 kilo of almonds will make around 600 grams of almond butter.
Now if you own a food processor, then making your own almond butter is really very easy so I discovered. And if you don’t, then I would be guessing you could make it in a blender, it may just take a little longer unless it’s a high speed one. (To be honest, I have never tried making it in a blender as I have always just used my food processor to get the job done). The nice thing about making your own almond butter, is that you can customise it to suit your own tastes.
Firstly, I always like to roast up the almonds. Just place 2 cups of almonds (with skins) on a baking sheet lined with parchment paper and roast at 190 degrees celsius (374F) for about 6-10 minutes. What this will do is to help the almonds release their natural oil, making the process of turning them into a creamy buttery spread that much easier. Plus, roasting the almonds gives them a beautiful flavour and dimension that I happen to really like. Just make sure you keep an eye on them so you don’t over roast them, meaning don’t walk away and forget about them. You should be able to just smell their gorgeous aroma… and they should turn a nice darker golden colour. Remove the almonds from the oven, allowing to cool slightly before placing them in your food processor.
Transfer the almonds into the food processor and watch the magic happen. It takes a minute or two for the almonds to grind down and become fine crumbs just like a fine flour consistency.
Then the almond mixture will slowly turn in to a ball and ride the “S” blade and then finally about 2 minutes later it will turn into a beautiful smooth and creamy texture.
You may find you need to stop and scrape down the sides of the food processor periodically and continue blending again. Mine usually takes around 5-6 minutes from start to finish once I put the almonds into the food processor to become a beautiful smooth and creamy buttery spread.
Once I am happy with the consistency and only then, do I add 1 Tablespoon of coconut oil to help it become even more creamier. If you would like to adjust the tastes, or add your preferably add-ins, now is the time to do that. Pulse for an extra minute or two to allow for the add-ins to be completely blended.
Friends, I hope you enjoy this Almond Butter:
- Simple and Easy to make
- Perfectly spiced
- Seriously delicious
- Rich in proteins and good fats
If you do try this recipe, let me know by leaving a comment and/or rating, and don’t forget to tag a photo #schiavone360 on Instagram as I would love to see them.
- 2 cups of almonds
- 1 Tablespoon coconut oil (optional)
- Preheat oven to 190 degrees celcius and line a baking sheet with parchment paper.
- Spread the almonds over the baking sheet and place in to the oven for approximately 6 -10 minutes. We want to roast them just a little so that they just begin to change colour slightly.
- Remove from the oven and allow to cool slightly.
- Transfer the almonds in to your food processor. Blend away... you may need to pause and scrape down the sides as necessary. Continue blending until you see the almonds go from fine almond crumbs to a smooth and creamy texture.
- Once it becomes smooth and creamy you may add in any extras - like ground cinnamon, honey or like I do, a little coconut oil for added health benefits.
- Allow for the mixture to cool slightly before storing in a glass jar.
- Keep stored in the refrigerator and enjoy.