Almond Butters that will rock your world

Almond Buttah

Hi-o friends. I hope you're staying warm and happy this early November. I've been enjoying the company of my family and spending lots of time at in our new Shadyside neighborhood. The gift of a food processor (thanks, mom and dad!) has led to many homemade butter experiments. Almond butter, more specifically.

We tried a Candied Ginger and Honey combination.

Honey Ginger Almond Butter

And then we tried a Mexican Dark Chocolate, with cayenne and chili powder. YUM.

Mexican Chocolate Almond Butter

And lastly, our favorite, a Curry and Toasted Flaked Coconut. Do not knock until you try it, folks.

Coconut Curry Almond Butter

I'll be processing all these lovelies all winter long, so please make a suggestion if you have a great combination in mind.

Almond Butter can tops

We painted the tops of these Ball jars with chalkboard paint to serve as a temporary label. It makes a cute gift. And this batch went to Rich's rad sister Trish in New Orleans, because she is just awesome and we miss and love her :)

Almond Butter Base Recipe
4-6 ounces raw almonds
1 teaspoon walnut or almond oil (optional)
Food processor

Preheat oven to 350 degrees. Place 4-6 ounces of raw almonds on baking sheet lined with parchment paper and roast almonds 12-15 minutes, turning every couple of minutes. Let almonds cool a few minutes. Place roasted almonds in food processor for 10-15 minutes, scraping down the sides every so often. If, after about 10 minutes, your mixture is still looking dry, feel free to add about a teaspoon of walnut or almond oil. Continue mixing until smooth texture is achieved. Let almond butter mixture cool a bit before adding your additions (especially chocolate). 

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