MAKES: 1½ cups (380 grams) | PREP TIME: 5 minutes
Ingredients
2 cups (480 ml) (280 grams) raw almonds
1 tablespoon (15 ml) organic honey
1 teaspoon (5 ml) vanilla extract
seeds from 1 vanilla bean (see Notes, see here)
pinch of fine-grain sea salt
Process
Place the almonds, honey, vanilla extract, vanilla bean seeds, and salt in a food processor or high-speed blender and puree until smooth. Store in an airtight container in the refrigerator for up to 1 week.
Note: For a creamier texture, add ¼ cup (60 ml) almond or walnut oil to the mixture before pureeing.
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Vanilla bean almond butter purees raw almonds with real vanilla bean seeds into a fragrant, spoonable jar that tastes like cookie dough. A single tablespoon of honey rounds it without making it sweet. Five minutes in the processor and mornings get noticeably easier.
Pro Tips
- Be patient through the crumb stage - almonds travel from sand to paste to glossy butter over about 10 minutes of processing.
- Scrape the vanilla bean seeds in whole; the black specks are both the flavor and the proof you used the real thing.
- For a creamier texture, blend in 1/4 cup of almond or walnut oil as the recipe note suggests.
- Add the honey and vanilla only after the almonds have turned to butter, or the mixture seizes and stays gritty.
Frequently Asked Questions
How long does the almond butter keep?
One week in the refrigerator as written. Stir before using, since the oil separates naturally.
Can I use roasted almonds?
Yes - roasted almonds give a deeper, toastier butter. Keep them raw for a lighter, milder flavor.
What else can I do with it?
It is the base of the nougat layer in ShNickers bars, and a spoonful blends into smoothies for thickness and protein.
Recipe Card
Ingredients
Method
- Place the almonds, honey, vanilla extract, vanilla bean seeds, and salt in a food processor or high-speed blender and puree until smooth. Store in an airtight container in the refrigerator for up to 1 week. Note: For a creamier texture, add ¼ cup (60 ml) almond or walnut oil to the mixture before pureeing.
