Make Your Own Almond Butter on the Cheap

Hi Everyone!

I am back with a recipe for you this time. I have made my own almond butter before and it's just so delicious - this time I tried out two different variations by just adding one ingredient to each batch. Simples. I made a vanilla almond butter and a white chocolate almond butter! 

Almond butter can be quite pricey to buy, ranging from €4-5 per jar, so if you're like me and go through a lot of nut butter, it can get very expensive! I picked up a few 200g bags of raw almonds from Lidl for under €2 each and the extra ingredients I used were less than €1 each so each 180g jar works out at under €3.  

Ingredients:
200g raw almonds (makes 1 jar) - use 400g if you want to make both variations!
1 vanilla pod
or
50g white chocolate


Method:

1. Roast the almonds in the oven at 180c for about 15 minutes, just until they are slightly golden and fragrant! Be careful though, they can go from perfect to burnt very quickly, so keep an eye on them. Let them cool for about 15 minutes before blending.

This is how they should look after roasting.

2. Add the almonds to a food processor, now you do need to have a pretty decent food processor for this, don't try this in a cheap blender as you will just burn out the motor. If you think your food processor isn't that strong, just give it a break after every few minutes so the motor doesn't overheat. I use a KitchenAid Food Processor, which has a powerful motor.

3. It can take anywhere up to 15 minutes for the almond butter to come together. After every 5 minutes or so, scrape down the sides with a spatula to ensure everything gets evenly blended.

4. Once it is blended, it should be a very smooth paste.

5. I split mine into two bowls so I could make the separate batches. You can roast and blend all the almonds together and then split it and add the other ingredients at the end.

 6.  I added the inside of a vanilla pod to one bowl by just splitting it down the middle with a knife and scraping out the black seeds. Stir to combine.

7. For the white chocolate batch, I chopped up the 50g white chocolate very finely, leaving only a few small chunks, as you want the small scrapings to mix with the almond butter for an all-round flavour. Stir to combine.

8. Store in glass jars that have been throughly cleaned. They should keep for up to 3 months. 

If you try making this, make sure to tag me on Instagram, Twitter or Facebook - all @georgiasfitlife.