If you’re a die-hard peanut butter fan or simply enjoy the nut spread on an occasional slice of toast, it’s about time you put a nutritious spin on the kitchen staple! This recipe features almonds instead of peanuts for a new nut butter experience.
The nutrient-rich almond tastes amazing when spread on sandwiches or crackers. It also makes a delicious addition to protein and tasty treats like this Clean Eating Almond Butter Fudge or Almond Butter Dark Chocolate Chip Cookies. With just two ingredients and a few simple instructions, this clean eating almond butter is a cinch to make and offers a smooth texture that simply melts in your mouth. As a plus, you can enjoy this homemade almond butter at a fraction of the cost of grocery store jars. Your taste buds and wallet will thank you!
Yields: 15 servings | Serving Size: 2 tablespoons | Calories: 71 | Total Fat: 6g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 39mg | Carbohydrates: 3g | Fiber: 2g | Sugar: 1g | Protein: 3g | SmartPoints: 2
- 3 cups raw almonds
- 1/2 teaspoon kosher or sea salt, optional
- Preheat oven to 325 degrees. Spread almonds in a single layer on a baking sheet. Bake for about 12 minutes, until golden and fragrant, stirring halfway through.
- Immediately add warm almonds to the food processor, with a S-blade. Let it run for about 25 to 30 minutes, or until desired consistency. Stop and scrape down the sides with a spatula every 5 minutes or to incorporate. Add butter to a glass jar with lid and refrigerate.
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