Name: Yummy Almond Butter With 3 Variations
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 small bowl almond butter
Ingredients: 1 1/3 cups almonds (skin on); 1/16 teaspoon salt; 2 tablespoons oil (a neutral one like sunflower or salad); 1/2 teaspoon cocoa powder (unsweetened, good quality); 3/8 teaspoon ground vanilla bean; 3/8 teaspoon ground vanilla bean; 1/2 teaspoon ground cinnamon

7

Recipe by Lalaloula

7

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Yummy Almond Butter With 3 Variations created by IngridH

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My sis and me made Sharon's wonderful Recipe #172631 and liked it so much that we were inspired to come up with our own variations. We created a cocoa vanilla one, a vanilla and a cinnamon one. They are so yummy and taste kinda like candy only healthier. If you have a sweet tooth feel free to add in a ts or so of your favourite sweetener. The basic almond butter is different from Sharons in that is uses a little less oil and salt and a different method of preparation.

Ready In:: 15mins
Yields:
Units:

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ingredients

1 ¹⁄₃ cups almonds (skin on)
¹⁄₁₆ teaspoon salt
2 tablespoons oil (a neutral one like sunflower or salad)
For Vanilla Cocoa Almond Butter
¹⁄₂ teaspoon cocoa powder (unsweetened, good quality)
³⁄₈ teaspoon ground vanilla bean
For Vanilla Almond Butter
³⁄₈ teaspoon ground vanilla bean
For Cinnamon Almond Butter
¹⁄₂ teaspoon ground cinnamon

directions

Heat a skillet over medium heat.
Meanwhile place almonds in a food processor and chop finely.
Place almond pieces in the skillet and dry toast for about 5 minutes. The almonds should smell roasty and have a slightly golden brown colour.
Remove from heat and allow to cool slightly.
Place almonds, oil and salt in a food processor and process into a thick paste. You can also use an immersion blender for this.
If you like your almond butter less thick, just add a little more oil or water until you reach the desired consistency.
Now add in the flavourings of your choice. Mix them in well with a spoon.
Enjoy!

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RECIPE MADE WITH LOVE BY

@Lalaloula

Contributor

@Lalaloula

Contributor

"My sis and me made Sharon's wonderful Recipe #172631 and liked it so much that we were inspired to come up with our own variations. We created a cocoa vanilla one, a vanilla and a cinnamon one. They are so yummy and taste kinda like candy only healthier. If you have a sweet tooth feel free to add in a ts or so of your favourite sweetener. The basic almond butter is different from Sharons in that is uses a little less oil and salt and a different method of preparation."

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review by Queen Roachie

3/6/2013

So good! I did cheat a bit and used really high quality roasted almonds, so I skipped the toasting step out of laziness. Blended with a grape seed oil, which is fairly neutral and I like the taste, and then I went off the recipe a bit... Let this blend, having to add about a half a teaspoon more oil to get it the consistency I wanted, then with the processor running I added sugar free chocolate chips and about a tablespoon of sugar free "honey" (maltitol syrup) which doesn't taste much like honey but does add a bit of honey flavor when it's in things. The heat from the mixing melted the chips right in and it all blended up beautifully. It tastes so good I literally licked it off the spatula like my kids do cake batter! I can't wait for this to set up to go on low carb toast later. Thanks for sharing. I'll try it with agave to cut back on the artificial stuff next time.

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review by IngridH

9/27/2011

Good stuff! I think I'll skip buying peanut butter, since I can whip this up so fast, and I know what's in it! I made the cinnamon version- it'll be great on the apples and bananas I plan to buy later today. I needed more oil than called for to get the consistency that I wanted, but no problem as I had plenty on hand. Like other reviewers, I added a bit of honey- about 1/2 teaspoon, which added just a touch of sweetness but didn't make it taste like candy.

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photo by IngridH

9/27/2011

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review by UmmBinat

9/13/2011

This is tasty stuff. I used sea salt & unrefined sunflower oil which I do not consider neutral but I chose it over deathly canola. I used a coffee grinder/spice mill it was still powdery so I added quite a bit more unrefined sunflower oil, then water, mine was still a paste. I tried with cinnamon which I think I liked the best, then added alcohol free vanilla from the health food store. I also tried with carob powder but it didn't work too well. After I added a little raw, organic, local honey to it for as Mindelicious said "extra happiness". Enjoyed with organic bananas. Made for Veggie Swap 38 ~ September ~

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photo by Annacia

9/2/2011

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