Making homemade almond butter is super easy and you can be sure you’ll always have some on hand when you need it.
And, you can take an optional step to make it even more nutritious by soaking the almonds ahead of time.
Soaking the almonds neutralizes the enzyme inhibitors and increases beneficial enzymes.
You don’t really know if this step has been taken when you buy store bought almond butter, so when you make it yourself, you know it’s as nutritious as possible.
Also, you can make sure you are using organic almonds because non-organic almonds can contain up to 9 different pesticide residue toxins.
Looking for more healthy homemade staple recipes? Check out How To Make Almond Milk, How To Make Gluten-Free Bread Crumbs, How To Make Tahini or my Clean Eating eCookbook with an entire chapter of 20 healthy, clean eating Staple Recipes that you will love!
5 Fast Facts About Almonds:*
- helps to regulate cholesterol and blood pressure
- energy booster
- loaded with calcium and fiber
- 1/4 cup contains 8 grams of vegan protein
- high in anti-oxidants
5 Fast Facts About Coconut Oil:*
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- helps to improve metabolism
- improves cholesterol levels
*These statements have not been evaluated by Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: If you will be making homemade almond butter, and even homemade almond milk, you will find that buying raw organic almonds in bulk will save you money and the ones I buy from Terrasoul Superfoods are fresh, organic, raw and unpasteurized.
Tip #2: You don’t have to take this extra step, but soaking and drying your almonds before making homemade almond butter of homemade almond milk make them more nutritious.
Tip #3: The recipe instructions show below are for a food processor, but if you want to make it in your Vitamix, just use these instructions:
How To Make Homemade Almond Butter in a Vitamix:
3 cups organic almonds + 1/4 cup coconut oil. Add the almonds first then the coconut oil. Start at Variable 1 then slowly increase to Variable 10, then to High, using the tamper to push the nuts onto the blade. After approximately 1 minute, you should hear a high-pitch chugging sound at which time you would stop the machine. Store in an air-tight glass container. (source)
Tip #4: I like to store my homemade almond butter in these cute air-tight glass containers.
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