Ingredients

Raw Almond Butter
325g (~2 cups) raw almonds

Chocolate Almond Butter
1/4 cup cacao powder
1/4 cup maple syrup
3/4 cup plant milk (I used my homemade cashew milk)
1 tbsp vegetable oil (or melted coconut oil if you don’t mind the added flavour)
1/4-1/2 tsp coarse salt

Method

Raw Almond Butter

1. Add almonds to food processor or high speed blender.
2. Blend, scraping down the sides occasionally, and be patient! The almonds take about 20 minutes to process down into a creamy raw almond butter (this included the time it takes to scrape down the sides). It will go through a few stages to get there – first it will grind into almond meal, then it will start to come together into a ball, then it will be a grainy butter, and then it will finally become a smooth, creamy almond butter.
3. Store in an airtight container in the fridge.

Chocolate Almond Butter

1. Once the almonds have reached the creamy almond butter stage, add all of the ingredients for the chocolate almond butter to the almond butter in the food processor.
2. Blend until smooth and creamy. You may need to stir by hand once or twice to ensure that all of the plant milk is well incorporated with the almond butter.
3. Store in an airtight container in the fridge

Notes:

1. If you are choosing to use other add-ins (such as maple syrup, salt, cinnamon, etc.), do so only when the almonds have reached the creamy almond butter stage.
2. Be sure to keep an eye on the temperature of your machine. If you have an older machine, you may need to stop the process halfway through and let it cool down for a while before restarting. This will add some time to the process, but it will allow you to continue to have a working food processor/blender.
3. Be sure to also keep an eye on the temperature of your almonds. If your almonds get too hot, the oil may separate from them, which means you will need to mix the almond butter before every use. Although this is much less likely to happen with raw almonds (which is why I love making this recipe) it is still good to keep an eye out for this issue.