Happy Fall and happy best almond butter recipe ever reveal day!

This stuff is next level. Honestly, so delicious, so simple, so…perfect. Like I’ve shared before, I’m not particularly skilled in the kitchen, and always thought homemade almond butter sounded like a project that was reserved for the pros.

BUT I AM HERE TO TELL YOU, this recipe is kitchen-newbie friendly, and it will change your life. No more splurging on $15+ nut butters at the grocery store, and you get the satisfaction of being a #domesticprincess who casually whipped up this delicious creation that will impress your friends and family.

The most crucial part of this recipe is using a food processor, (and if yours isn’t powerful enough, it could make the process more challenging). Linked here is the one I use (I researched this heavily. I wanted a solid mid-priced option, and this one has been great for me and one hundred percent worth a few extra dollars of initial investment).

Alright, on to the good stuff…

What you’ll need:

• 3 cups unsalted almonds

• 1/4 teaspoon vanilla

• 1/3 to 1/2 cup dark chocolate chips (to taste)

• 1 teaspoon coconut oil

• 1-2 tablespoons cacao powder (I use Navitas from Amazon)

• 1 teaspoon honey

• 1/4 teaspoon sea salt (up to 3/4 teaspoon if you’re into salted chocolate, I always do just a pinch)

Directions:

1. Roast the almonds. (Do not skip this step! The roasting adds so much flavor to the finished product). Start by preheating oven to 350 degrees fahrenheit. Spread almonds onto a large baking sheet. Roast for 10-12 minutes. As soon as almonds are fragrant, remove from oven, be careful…this happens very quickly! (Bonus: roasting the almonds will make your kitchen smell like waffle cones). It’s also a good idea to remove almonds from baking sheet immediately so that they don’t continue to cook on the heated surface.

2. Let almonds cool for 5-10 minutes, then transfer to food processor. 

3. Blend almonds in food processor (I use this one) until they start to resemble almond butter (usually takes me about 7-10 minutes). First they will get crumbly, then powdery and eventually start to look like the almond butter you know and love. Set aside.

4. Melt the dark chocolate chips and coconut oil in small saucepan over very low heat. To avoid burning the chocolate, I always heat up water in a saucepan, and melt the chocolate in a glass bowl on top. Be sure to stir consistently until the chocolate is completely melted and smooth.

5. Add chocolate, cacao powder, vanilla, honey, and sea salt to almond butter; process again until smooth.

6. Transfer your delicious creation to a mason jar/air tight container and store in the refrigerator.

Please let me know if you try out the recipe and your favorite ways to eat it! I’m always looking for new and delicious combos. 

Natalie Sayre