Vanilla Maple Almond Butter

Vanilla Maple Almond Butter

Homemade Almond Butter
The stages of making almond butter:

Minute 1: Holy crap this is loud! My landlord must think I’m doing demo in his apartment. Cue a knock on my door in 3…2…

Minute 2: All clear. Food processor no longer seems like it’s going to levitate off the counter.

Minutes 3-10: How many freaking times am I going to have to scrape down the sides of this bowl?!

Minute 12: This is never going to work! What food blogger was it who said this was so much better than just buying almond butter? I am never reading her blog again. {Oh wait – that would be all the bloggers}

Minute 15: It’s doing something! Thank god, because I was going to be so pissed if I wasted two cups of almonds…

Minute 20: {Slightly awkward moaning. Mouth is too full of almond butter to talk.}

Minute 22: Add in pure maple syrup, vanilla beans, and sea salt. Never buying almond butter from the store again.

Vanilla Maple Almond Butter

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Vanilla Maple Almond Butter

Vanilla Maple Almond Butter

Vanilla Maple Almond Butter

Gluten Free, Vegan,

Serves: 1 1/2 cups of almond butter


Prep Time: 25 mins

A much more affordable, but equally delicious alternative to fancy pre-made, flavored nut butters.

Vanilla Maple Almond Butter

Vanilla Maple Almond Butter

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Ingredients

  • 2 cups almonds, raw or roasted depending on your preference
  • 2 tablespoons maple syrup, warmed
  • 3/4 teaspoon vanilla bean powder
  • 1/2 teaspoon fine sea salt

Cuisine: Gluten Free, Vegan Servings: 1 1/2 cups of almond butter

Prep Time: 25 mins

A much more affordable, but equally delicious alternative to fancy pre-made, flavored nut butters.

Instructions

  • Add the almonds to the food processor and process for about 20-25 minutes, scraping down the sides of the bowl as needed.
  • Once the almonds have a buttery consistency, add the maple syrup, vanilla bean powder, and sea salt and process until smooth. The warm maple syrup should blend in seamlessly; however, if the almond butter starts to seize up, don't panic! Simply process for another 2-3 minutes until the texture is creamy again.
  • Transfer the almond butter to a jar and store it in the fridge. It should keep for a couple of weeks...although mine is usually gone long before the expiration date!

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