WHIP IT UP YOURSELF
May 14, 2014
Almond butter is probably one of my favorite spreads ever. I eat it with apples, on top of oatmeal, smeared all over sweet potato, and on toast for breakfast. My favorite almond butter ever is from Wild Friends, so I decided to make my own version because why not. It takes about 10 minutes and it’s really easy to do!
2 cups of almonds, toasted
2 teaspoons pure vanilla extract
1 tablespoon instant espresso powder
1/4 teaspoon stevia
1/4 teaspoon kosher salt
Preheat oven to 350F. Line a baking sheet with parchment paper and spread out almonds in a single layer. Bake for about 10-12 minutes. Remove from oven and allow them to cool for a few minutes before you throw them into the food processor. Process until very smooth, stopping as needed to scrape the sides of the bowl. This takes about 10 minutes. Add the vanilla extract, instant espresso powder, stevia, and salt and process again until smooth, stopping to scrape down the bowl as needed. Makes about 1 1/4 cups. Store in a mason jar at room temperature.