Beyond the digestive benefits of this almond butter, it’s also delicious, as in, the most delicious almond butter I’ve ever had. Nutty and salty while also sweet, kissed by vanilla and maple syrup, it’s as good on raw celery as it is eaten on its own, by the spoonful.
- 2 cups (273 g) crunchy almonds
- 1 1/2 tablespoon coconut oil
- 1 tablespoon maple syrup
- 2 vanilla beans
- Place almonds, coconut oil, and maple syrup inside a food processor. Slice the vanilla beans down the centers vertically and use a spoon to scrape out the insides; add them to the food processor.
- Turn on the motor and process the mixture. After a few minutes it will turn into a rough ball, but let it keep mixing. It will separate and stick to the sides of the bowl and eventually become smooth, in about five minutes total.
- Taste and adjust as you like, adding a bit of salt or a little more maple syrup, etc. Serve on toast, with celery, or however you like your almond butter.
- Store almond butter in an airtight container and refrigerate. Note that it hardens slightly when cold.
- Category: Nut Butters
- Method: Blending
- Cuisine: Vegan
Keywords: nut butter, almond butter, vegan, soaked grains, soaked nuts