You already know how much I loooooooooooove peanut butter. There are very few things I love more than peanut butter: dogs, coffee, my family, my boyfriend, chocolate… okay, maybe there are quite a few things. But you get the point. And most of those things can be improved with peanut butter. If you put a teaspoon of it on the tip of a dog’s nose, you both have nearly endless entertainment!
Since my dad is currently following the Paleo diet, I have had to tweak some recipes or find new ones (gotta love Pinterest!). A lot of these take almond butter which is…. expensive. At school, a 16 oz jar of almond butter is around $15. Only $9.99 on sale, though! What a bargain!
The other problem is that it is completely delicious, and doesn’t last long when I’m in the house. On a recent trip, I actually ate two of those squeeze packets of almond butter… one right after the other. Nothing to put it on. Just almond butter. And it was delicious.
But it’s not hard to make by yourself at all! The trick is to toast the nuts beforehand and to be patient. You absolutely need a decent food processor for this.
- 10 oz raw almonds
- 1-2 tbs coconut oil, melted
- 1-2 tbs maple syrup
- Toast the almonds at 250F for about ten minutes.
- Transfer toasted almonds to food processor. Blend for about ten minutes, checking and scraping the bowl every few minutes. It will quickly look like this
- Once it starts to turn from a flour texture to something slightly, but still dry, you have two options: to continue mixing until the texture you want is achieved (which may take a while…) or add in the melted oil and maple syrup to speed up the process and create a smoother, creamier, sweeter almond butter.
- Continue blending until smooth and transfer to a jar. Keep in the fridge for best results.
Comment your favorite paleo recipes, and if you try this recipe, tell me how it turns out. Happy baking!