Almond Butter

I'm a bit of a nut butter addict, and homemade almond butter is seriously one of my favourite things to have in the pantry. I add it to porridge, smoothies and hot chocolate and use it to bake cookies. It's even great eaten by the spoonful or used to fill medjool dates as a great afternoon pick-me-up. Yum!

Makes 1 large jar

What you need

3 cups of raw almonds

1 teaspoon vanilla powder

Pinch of sea salt

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what to do

Preheat oven to 180C. Spread out almond on a baking tray and roast for 10 minutes. Remove from the oven and allow to cool for a few minutes.

Then add the almonds, vanilla powder and salt to a powerful blender or food processor, and blend for 10 minutes or until creamy, scraping down the sides with a spatula as necessary.  Transfer to a steralised airtight glass container, and store in the pantry. It will keep well for up to 4 weeks, if it lasts that long.

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