I was amazed at how easy this was to make and how good it is. I will NEVER be tempted to eat commercial peanut butter again. I am looking forward to soaking and dehydrating some peanuts so that I can also make peanut butter.
I think the success of this recipe is very much due to the quality of crispy almonds that you have. I made my own and they were phenomenal!
Tips for making Nut Butters
- Always use soaked and dehydrated ‘crispy nuts’ to make nut butters. Nuts have a lot of phytic acids and other anti-nutrients in them that can only be removed with the soaking/drying process. Once nuts are soaked andÂ dried, they are much more digestible.
- This nut butter will be kind of liquid when you make it, but will harden in the refrigerator. To make it so it will be less hard when cold, substitute about half of the oil with cold pressed sunflower or (untoasted) sesame oil.
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- 2 cups crispy nuts, such as almonds, peanuts or cashews
- 3/4 cup coconut oil
- 2 Tablespoons raw honey or grade B maple syrup
- 1 teaspoon sea salt
Place nuts and sea salt in food processor and grind to a fine powder. Add honey and coconut oil and process until ‘butter’ becomes smooth. It will be somewhat liquid but will harden when chilled. Store in an airtight container in the refrigerator. Serve at room temperature.
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