Roast raw almonds in the oven at 175 C, for about 10 minutes. You’ll know they’re ready when your kitchen starts filling with a heavenly almond aroma, and they’ve got a bit of colour.
Let the almonds cool slightly, then add the almonds to a food processor or high speed blender and mix mix mix away until it’s suuper smooth. If you're using a blender, you can use the tamper to get the mixture really going. You might have to stop and scrape the sides a couple of times, or let the machine cool if it's taking a while to make the butter.
When the butter is perfectly creamy add 1/4 tsp salt. Optional add ins can be coconut oil, or spices or sweeteners like cinnamon, vanilla or cardamom (my favourites) or even maple syrup. Mix again. Taste to see if you would like more salt etc. I always add salt, but sometimes the others as it depends on my plans for the almond butter :)
Store in an airtight jar in the fridge. Enjoy!
