Almond butter is a powerful protein source, packed with loads of fiber and vitamin E. We love pairing it with fruit or veggies as a pre- or post-workout snack — especially when it’s freshly roasted and still warm. This recipe has no added sugars, oils or preservatives, and is so simple to whip up, we guarantee you’ll never go with the store-bought brand again.
Per 2-tablespoon serving:
- 137 cal
- 12 g fat (1.5 g sat)
- 5 g carbs
- 97 mg sodium
- 3 g fiber
- 5 g protein
Yields 1 ½ cups
Total time: 18 minutes
3 cups raw almonds
1/2 teaspoon sea salt (optional)
- Heat the oven to 375° F.
- Arrange the almonds in a single layer on a rimmed baking sheet. Roast for 10-12 minutes. Be careful not to over roast and burn the almonds.
- Place the tray on a wire rack to cool slightly.
- In a food processor, blend the almonds for one minute. Stop and scrape down the bowl; it should look like dusty almond meal. Blend for one or two more minutes and the meal will start to clump; scrape again. In another minute, it’ll get sticky from the oil released. Let it whirl around for one more minute until you get a creamy paste.
- Add salt if you’d like and give it a few pulses to blend. Store in an airtight container for up to a week in the refrigerator.