Since moving back to the US, I’ve had a little more time than usual to try out and create recipes. In between looking and applying for jobs, I have tried new recipes, some worked, some didn’t and I’ve written about a few (here, here and here).
And, so today as I found that there was about 1 tsp left of the almond butter in this jar I’ve been enjoying periodically, I decided it was time to use the almonds I bought at a local farmer’s market recently. One of the blogs I follow, called The Edible Perspective, always has recipes for nut butter because author of the blog, Ashley, just loves nut butters and makes different variations all the time. So, inspired by one of her nut butter recipes I created one of my own, Maple Syrup and Cacao Nib Almond Butter, and I thought I’d share it with you because I’m absolutely convinced you’ve been dying to make it too.
(For those who don’t know what almond butter is…it’s like peanut butter but made with almonds. Almonds are roasted until golden and processed in the food processor until it resembles the consistency of peanut butter (though slightly coarser) and what you add to it is up to you, hence all the different variations. )
What you’ll need:
2 cups raw almonds
2T, 1T, and more to taste Maple Syrup
1/3 cup Cacao Nibs (these are the rawest form of chocolate and really good for you)
2-3t vanilla extract
1/2 t salt
1T to 3T canola oil (use as necessary)
Oven (preheated at 300 degrees F)
Food Processor with standard blade
How to make it:
1. Place the parchment on the baking sheet and spread out the almonds. Drizzle the 2T maple syrup onto the almonds and, with a wooden spoon, stir so that the almonds are coated with the syrup.
2. Toast in the oven for 15 minutes. Stir. Toast for approximately 15 minutes more. Take out of the oven and let cool slightly.
3. Once cooled, add the toasted almonds to the food processor, add the cacao nibs and blend for what seems a long time…10-15 minutes or until you find that it reaches a smooth consistency. (Best to wear your earbuds and listen to some music on your ipod…it helps to cut out the noise.)
4. Add the 1T maple syrup, vanilla, salt. Blend. Taste. Adjust as desired.
5. If the butter is dry, add some canola oil until it reaches desired consistency.
6. Store in the fridge and use on toast, in your oatmeal…or whenever you use peanut butter for a nice change.
The cacao nibs make it look a little chocolate-y but without it being so overpowering.
Hope you try it and/or become inspired to make your own version of almond butter.