Make your own vanilla bean almond butter with just a few whole ingredients and a food processor. No additives involved or refined sugars!
It was legit the biggest struggle not to eat this entire batch of almond butter the second I made it. I seriously have a nut butter issue…you can even ask Blake. I eat at least 3-4 tablespoons a day.
It’s just…the perfect snack.
So this past weekend was pretty chill. I attempted to sleep in past 6AM on Saturday, but clearly that didn’t work. I was wide awake at 5:15. I mean really? I knew it was going to put a damper on my day and that I’d need to nap, and sure enough, I passed out 20 minute after I got home from my 8:30 workout at Pellicano Endurance Coaching aka PEC.
Speaking of PEC. I think I finally found my fitness home. I’ve been taking group strength classes at this local, boutique gym (thanks to ClassPass). The workouts are coached by Danielle and Frida and literally kick my ass. It’s exactly what I need. Ever go to the gym and just do the same thing every time? Yup, pretty much what I had been doing for the past few years. At PEC, every single workout is different. We use all different sorts of gadgets and focus mainly on functional fitness with lots of balance and stability incorporated into workouts. A lot of the workouts include explosive movements and HIIT, which is my favorite. I’ve only been working out there for the past 4 weeks (~2 days per week), but I am seeing a HUGE difference in my body composition. Just goes to show how much strength training RULES.
Back to this almond butter. The golden rule to making perfect almond butter, is roasting your nuts. Roast em. Roast em real good.
I added a few teaspoons of coconut oil to make this batch extra creamy, but you’re more than welcome to leave that step out!
Vanilla Bean Almond Butter
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: ~1 cup almond butter
- 2 cups raw almonds
- 2 tablespoons 100% pure maple syrup
- beans from 1/2 vanilla bean
- sea salt, to taste
- 3 teaspoons coconut oil, partially melted (possibly)
- First, preheat oven to 350ºF. Then, line a baking sheet with tin foil. Place almonds on baking sheet and top with maple syrup and a sprinkle of sea salt. Toss almonds with your hands. Make sure they are evenly spread out on the baking sheet. Roast almonds at 250ºF for 8-10 minutes. Let cool for 5-10 minutes.
- Once the almonds have cooled, transfer into a small food processor. Process on high for about 5 minutes, scraping the sides. At this point, if your almond butter has not started to become a nut butter consistency, add in a teaspoon of coconut oil at a time. I used 3 teaspoons. Whirl until drippy.
- Once the almond butter is at the desired consistency, add in paste from 1/2 a vanilla bean and give it one last whirl to mix it all together.
- Store in an airtight container or jar. Best if kept in the refrigerator or a dark place.
I absolutely LOVE when you can see the vanilla bean specs.
Real food rules.