For Your Mouth: Soaked + Smooth Almond Butter
Almond butter is sexy. I don’t have to think hard about a descriptive for it … this is immediately what comes to mind. Maybe it comes from the making of it, prior to the consuming of it. For its simple generosity and various uses. The way it coats ones mouth so that you are invited to let your tongue roll around its thick, creamy texture, luxuriating in the mouthy feel of it.
The satisfaction that it brings as a vehicle to many a slice of fruit, vegetable, chocolate chip and spoon. Spooning is mandatory. I’ve become rather smitten with making my own, you see, because I can. Because it’s cheaper than purchasing, especially in raw, organic form. I reject all other forms unless it involves coconut oil, a dash of sea salt and maple syrup. I like it how I like it.
I also prefer to soak my nuts prior to roasting them (which is a whole other post, this soaking of the nuts and seeds thing), which isn’t for everyone. So feel free to skip this step. It’s not an absolute thing. Neither is adding the coconut oil and you could also sweeten it with stevia, dates or nothing it all! It doesn’t need much, whichever you choose.
Almond butter has become a popular choice with the kiddos around here too, bye bye sugar laden peanut butter. I’ve also started making sunflower seed butter so that Wyndham can take it to school to dip his fruit and veggies as he pleases.
TIP: After I’ve roasted the almonds I let them cool before blending. I use a high immersion blender and it heats up really fast which can cause the butter to seperate and get all clumped up as oppesed to smooth. I just toss the belnder in the fridge for a while, forget about it and come back to it.
- 4 cups of raw, soaked + dried almonds (not necessary, just my preference)
- 2 tbsp dark maple syrup (the real stuff!) or 1 medjool date
- pinch of pink himalayan sea salt (or whatever you have on hand)
- 4 tbsp of melted coconut oil
- If you're going to soak your nuts, do so in a big jar. I like to do it in the morning to let them soak for the say (rinsing them well in filtered water first). Simply drain before going to bed and lay out on a parchment lined cookie sheet overnight. They'll be ready to go in the morning!
- If you did Step 1, then they're already laid out for roasting. Slide them into a 350 F pre-heated oven for about 4-6 minutes depending on the heat of your oven or how roasted you want them. Swoosh them around a bit to turn and toss halfway through.
- Take out and let cool. I pour them into my vitamix and toss the blender into the fridge to speed up the cooling process.
- Add in the (optional) cocnut oil, salt and maple syrup and blend, tampering constantly. I switch between medium and high speed till I get the consistency I want, which is nice and creamy.
- That's it! Place in the fridge or cupboard. Ours never lasts longer than a week and I find it easier to use when at room temperature, so into the pantry it goes.