Insta Meals Monday: Homemade Almond Butter

Posting a simple recipe since Sweet P had a tummy bug today. Actually forgot about IMM until about 30 minutes ago! But since Homemade Almond Butter is our new favorite food, I'm sharing that today. 
Adapted from Detoxinista's Homemade Almond Butter recipe.
Before we get started here are a few things you should know:
  1. Heat/roast your almonds before you put them in the food processor even if you're using roasted almonds. It makes the process 432 times faster. Trust me. HEAT them.
  2. Be patient. It takes longer than 2 minutes.
  3. It's so easy your kids could make it! 
  4. This is by far the best nut butter I've ever tasted

The Recipe: Homemade Almond Butter

What you need:

1 lb. Dry Roasted/Unsalted Almonds (I use Trader Joe's)
Optional Mix-ins: honey, maple syrup, salt, cinnamon
A decent food processor

Heat oven to 350 degrees. Place almonds on a cookie sheet and bake for 3-5 minutes. WARNING: Almonds will be HOT. 

Dump almonds into food processor. Turn to first setting (mine has 2 options) for 1 minute. Stop, scrape down sides. Repeat until the mixture starts to clump together. Continue scraping every 30 seconds or so until it reaches a creamy consistency. Process for 1 more minute. The mixture will be HOT. Allow to cool slightly and pour into mason jar or other airtight container. Cool completely and store in fridge. 

1 pound of almonds yields approximately 12-13 oz. of almond butter.
I'm not positive how long it will last in the fridge because ours was gone in less than a week.
If you don't think it's working, process a bit longer. Remember - PATIENCE!

NOTE: I've made this twice and the 2nd time I forgot to heat my almonds and the process took MUCH longer and my mixture got clumpy and stayed that way. I heated the clump of almond butter in the oven for 3 minutes and stuck it back in the processor. It eventually got creamy, but I'd recommend roasting them first to avoid this step.

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