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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 204g Recipe makes 3/4 cup) |
||
| Calories 1258 | ||
| Calories from Fat 1038 | (82%) | |
| Amount Per Serving | %DV | |
| Total Fat 115.3g | 177% | |
| Saturated Fat 9.8g | 48% | |
| Monounsaturated Fat 66.9g | ||
| Polyunsaturated Fat 33.2g | ||
| Trans Fat 0.1g | ||
| Cholesterol 0mg | 0% | |
| Sodium 777mg | 32% | |
| Potassium 1372mg | 39% | |
| Total Carbohydrate 35.5g | 11% | |
| Dietary Fiber 21.7g | 86% | |
| Sugars 9.0g | ||
| Protein 40.6g | 81% | |
Ingredients
- 1 cup roasted almonds
- 1/4 teaspoon sea salt
- 1 tablespoon unrefined vegetable oil
Directions
1
Combine the almonds and salt in a food processor until the nuts are finely ground.2
Add the oil and continue processing until the almond butter reaches your desired degree of smoothness, adding more oil if necessary.3
For chunky butter, stir in 1/4 cup chopped almonds.4
Store, tightly covered, in the refrigerator.
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Featured Reviews for This Recipe
From: cause4chubbyhubby
On Aug 26, 2008
Absolutely fantastic! I make a double recipe each time--and twice a week! My favorite dessert is mixing 1/2 c. plain fat free yogurt with 2-3 Tbsp. of almond butter with a sprinkle of stevia mixed in. Thank you SO much for this recipe!
From: November
On May 14, 2008
Positively scrumptious! Be sure to roast the nuts, it really brings out the flavour. Oh, and thank you for posting this recipe. I have been wanting to try almond butter, but at $12 a jar I did not it probable I should have the oppurtunity anytime soon.
From: Prose
On Aug 22, 2007
Delicious! I found I had to add a lot more oil to get it to the right consistency. I also added a generous squeeze of honey. I will be making this frequently.
From: Bristolgirl
On Dec 11, 2005
Good recipe and so easy to make for everyone not keen on the trans fats they put in commercial nut butters. I used almond oil as I happened to spot some in the supermarket instead of the oil specified, but as this is the first time I have made this, I don't know if it tastes better. Cheers for this one, Chelle.
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