Yummy Almond Butter with 3 Variations
Elevate your nut butter game with this irresistibly creamy Yummy Almond Butter recipe, featuring three delectable flavor variations to suit every craving! Start with perfectly roasted almonds, blended to silky perfection, and customize your jar with rich, melted dark chocolate for a decadent Chocolate Almond Butter, a touch of honey and cinnamon for a cozy Honey Cinnamon Almond Butter, or fragrant vanilla and shredded coconut for a tropical Vanilla Coconut Almond Butter. Simple to make in under 30 minutes, this versatile spread is packed with natural goodness and can be tailored to your taste. Perfect for layering on toast, drizzling over oatmeal, or sneaking straight from the jar, this homemade almond butter is a pantry essential you’ll love. Save this recipe for an easy, wholesome treat you can enjoy all week long!
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Recipe Information
Ingredients
- 400 grams raw almonds
- 1 teaspoon salt
- 1 tablespoon neutral oil (optional, for smoother consistency)
- 50 grams dark chocolate chips (for variation 1: Chocolate Almond Butter)
- 1 tablespoon honey (for variation 2: Honey Cinnamon Almond Butter)
- 1 teaspoon ground cinnamon (for variation 2: Honey Cinnamon Almond Butter)
- 1 teaspoon vanilla extract (for variation 3: Vanilla Coconut Almond Butter)
- 30 grams unsweetened shredded coconut (for variation 3: Vanilla Coconut Almond Butter)
Instructions
Preheat the oven to 350°F (175°C). Spread the raw almonds evenly onto a baking sheet.
Roast the almonds in the oven for 10–12 minutes, stirring once halfway through, until they are fragrant and slightly darker in color. Allow them to cool for 5 minutes.
Transfer the roasted almonds to a high-powered food processor. Blend for 10–15 minutes, stopping occasionally to scrape down the sides of the bowl. The almonds will go through stages: ground powder, crumbly dough, and finally, a smooth and creamy butter. Be patient and let the processor do the work.
Once the almond butter is creamy, add the salt and blend briefly to incorporate. Optionally, add 1 tablespoon of neutral oil for a silkier consistency and blend again.
For the Chocolate Almond Butter variation, melt 50 grams of dark chocolate chips in the microwave in 30-second increments, stirring until smooth. Add the melted chocolate to the almond butter and blend until combined.
For the Honey Cinnamon Almond Butter variation, add 1 tablespoon of honey and 1 teaspoon of ground cinnamon to the almond butter. Blend until fully mixed.
For the Vanilla Coconut Almond Butter variation, add 1 teaspoon of vanilla extract and 30 grams of unsweetened shredded coconut to the almond butter. Blend until smooth or stop blending slightly earlier for a textured finish.
Transfer the plain or flavored almond butter into clean, airtight jars. Store in the refrigerator for up to 3 weeks. Stir before use if separation occurs.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.3 g | 306% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 49.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 56.2 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1138 mg | 88% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3206 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
