Homemade Almond Butter

Makes about 12 ounces.

1. In a food processor, add your almonds (the little brown skin is totally fine! Why make more work for ourselves?) and process for 45 seconds or until starts to form a ball.

2. Stop processor and scrape down. Next add coconut oil and process again for 1 1/2-2 minutes or until the almonds liquify and start to look like butter.

3. Stop and scrape, again. Finally, add honey (or maple if you’re making a vegan version) and salt, and process another 30 or so seconds, or until your butter is creamy and smooth!

Boom. Done.

Store in an airtight container in the refrigerator for up to 2 weeks! If any oil raises to the top, simply stir before use!

Note: Some vegans consider honey to be “un-vegan”, so you can definitely leave it out, and replace with a sweetener of your choice. The amount of honey being added is not for sweetness, but rather to balance and marry all the flavors together (as does the amount of salt).