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Get a silky smooth cool cup of goodness made entirely from whole fruits, vegetables, and ice cubes Activate your on-the-go lifestyle with the Nutri Ninja®vitamix cia professional series 1364 blender onyx Enhanced food processing in secondsrussell hobbs blender iskustva Perfectly blended frozen drinksoster 4093 blender canada Nutrient &Vitamin Extraction*Provides a better tasting, more nutritiouskind of beverage.*Extract a drink containing vitamins and nutrients from fruits and vegetables.Fit more fruits and veggies into your daily routine with Nutri Ninja®QUICK AND EASY MEAL PREPARATIONENDLESS RESULTS!I hope you have some patience. Because you’ll need it, if you want to make your own homemade almond butter.

Patience, almonds, and a food processor. I’m not a very patient person, which probably explains why I haven’t made my own almond butter up until now. I tried making it in my Vitamix once, but the powerful motor was almost too powerful for this particular process–> the moment I smelled something burning, I gave up! (I’m still not sure if it was the motor or the almonds burning…) It should be noted that softer nuts, like cashews and macadamia nuts, are easily turned to butter in the Vitamix. Almonds are just trickier. With all of the almond butter recipes I’ve been churning out lately, I figured it would probably be a good idea to try making my own again. Not only is homemade almond butter cheaper than the store-bought stuff, it also gives you greater control over the quality of almonds you’re eating. Almonds don’t need to be raw for almond-butter-making (especially if you’ll just be baking with them later), but I do think it’s important that they’re organic.

If nothing else, the “organic” label ensures that chemicals aren’t used in the pasteurization process. So, not only will you have the satisfaction of having made your own almond butter, it’ll also be at a fraction of the cost, when compared to the organic jars at the grocery store. Update: This process is a LOT faster if you warm the almonds in an oven first. I place mine in an oven preheated to 250F for about 10-15 minutes, until they are warm to the touch. This helps their oils release faster in the food processor, and they don’t seem to get any hotter than they would from the friction of the food processor, anyway. To get started, add the almonds to the bowl of your food processor, fitted with an “S” blade. Depending on the size of your food processor, you can grind up to 4 cups of almonds at a time. I recommend sticking to about 3 cups, to make the process move a little faster. Snap on the lid, get the food processor running, and let it do all the work!

Be prepared, the food processor will be running for a while. You’ll notice that the ground almonds will start to collect around the edges of the bowl, so be sure to stop and scrape down the sides every few minutes, just to keep everything blending evenly. Depending on the amount of almonds you use, and the size of your food processor, you’ll notice a change start to happen around the 10-15 minute mark. As the oils are released from the almonds, they’ll start to stick together and form a large mass that moves around the bowl. You’ll also notice that the almond butter is getting rather warm… this is why I don’t recommend spending extra money to use truly raw almonds. They’ll be “cooked” by the time this process is over, anyway! After about 20 minutes of consistent processing– right about the time when you think you’re never going to wind up with almond butter– magic will happen. You’ll finally have a grainy-looking almond butter. Don’t worry, you’re almost there!

After a couple more minutes of processing, your almond butter will become smooth and creamy. Even smoother than some store-bought brands. (If you’ve ever bought Trader Joe’s raw almond butter, you’ll know what I mean– there are always chunks of shell in there!) Print 30 mins 30 mins 3 cups almonds Place the almonds in a food processor fitted with an "S" blade. Secure the lid and allow to process for 20-30 minutes, stopping and scraping down the sides as needed throughout the process. The almond butter is ready with the oils have released and the resulting butter is very smooth and creamy-- this takes more time than you'd expect, so be patient! Transfer the almond butter to a sealed glass jar, and store in the fridge for best shelf life. You can use the resulting almond butter immediately in one of your favorite recipes, or transfer to a sealed glass container to store in the fridge. A few tips about making your own almond butter: You can use raw or roasted almonds.