HOMEMADE ALMOND BUTTER 🤤

| Cook and Prep Time: 30  minutes |

Ingredients:

• 2 1/4 cups raw almonds
• 3/4 tsp OBTC Pink Himalayan Sea Salt
• 1 Tbsp neutral oil (like safflower or grapeseed), plus more if necessary 
• 2 Tbsp OBTC Sunflower Honey
• 1/2 tsp OBTC Vietnamese Cinnamon, plus more to taste

Directions:

1. Preheat the oven to 325°F and spread almonds out onto a rimmed baking sheet. 
2. Toast for 12 to 15 minutes, or until fragrant. 
3. Let almonds cool – it’s okay if they’re still a little warm when you grind them, but you don’t want them to be hot.
4. Pour almonds into the bowl of a food processor (metal blade attachment) and process continuously for 2+ minutes or until almonds look dry and mealy.
5. Add oil and Pink Himalayan Sea Salt & continue to process for 6-9 minutes, stopping to scrape the bowl as necessary.
6. Add in Sunflower Honey and Vietnamese Cinnamon and continue processing for another minute or until well blended. Taste and add more honey or cinnamon as desired.
7. If you prefer a more loose and creamy nut butter, add a little more oil and continue to process.
8. Transfer to an airtight container and refrigerate your almond butter up to 4 weeks.