Last year I posted my recipe for quick and easy Tupelo Honey Almond Butter, but since starting my sugar detox, I needed an option that didn’t have honey in it that I could use since peanuts are technically a legume and I am trying to cut those out also. So after my morning run on Tuesday I broke out the food processor and the whole raw almonds that I had picked up at the co-op the week before and started my no sugar Almond Butter processing.
- 3 cups Whole Raw Almonds
- 2 tbsp Kosher Salt
- 1/4 cup Extra Virgin Olive Oil (optional)
Add almonds to your food processor and turn on. After the almonds begin to turn to a flour texture, add salt through spout and continue processing. Once the almonds begin to form a ball, slowly drizzle in the extra virgin olive oil. The olive oil is completely optional. I add it because I like a creamier texture to my Almond Butter and this is perfect for that. Once mixture turns to butter consistency, transfer to airtight jar and store in the pantry. This recipe makes 1 pint of Almond Butter! Great peanut butter alternative and a snack attack LIFE SAVER! And an added bonus in our house, it’s VEGAN!