I've made coconut butter before and that went great, the almond butter? not so much.
What I used:
- 2 Cups Almond
- 1 1/2 TBL Honey
Simply dump the two cups of almonds into a food processor and blend for about 10 minutes. You may need to open it up a few times and scrape the sides depending on the size of your processor.
It will be "gritty" at first but once the oils from the almonds start releasing you will start noticing a difference. You can see the consistency starting to change in the picture below.
I ended up adding 1 and a half tablespoons honey to help bind it all together. It worked perfectly and added a delicious sweetness to the butter.
3 things I could have done differently:
1. Roasting the almonds would have helped the process. This helps the oils in the almonds to break down faster.
2. I believe higher quality food processor would have made a significant difference. Don't worry, it's on my wish list! Other variations make it look so easy :)
3. Some recipes tell you to add oil. I believe if I added a tablespoon of coconut oil it would have made all the difference, especially since I skipped roasting them. However, I was out of it and the only oil I had was olive oil, and I definitely didn't want to do that.
Maybe I was a little impatient or maybe one of my thoughts on what I could have done differently would have made a world of difference. Either way, I am still able to use it as almond butter AND it will be great to put in recipes. My sole reason for making it to begin with was to subtute peanut butter for almond butter in the no-bake energy balls I make. (recipe coming soon) So thankfully this will work just fine!
Will I try again? Sure! but in the meantime i'll stick with Justins.