I’ve been meaning to make my own nut butter for a while now. A weekend spent at the farm gave me lots of down time and the perfect opportunity to do this. Though, as it turns out, you don’t really need “down time” to make nut butter. It whips up lightening quick.
I chose almond butter because almonds are insanely healthy and I happened to have a bunch on hand. I was feeling feisty, so I added cocoa and some ground chipotle powder to give this nut butter a kick in the pants.
Ingredients: (makes 1 small jar)
1 1/2 cups raw almonds (no salt added)
2 tablespoons cocoa powder (add more if you want it crazy chocolate-y)
a scant 1/4 teaspoon chipotle chili powder
2 tablespoons vegetable oil
1 tablespoon sugar (or agave nectar)
Measure out the almonds and toss them into a food processor.
By the way, check out my future mother-in-law’s old-school food processor. It was quite the little work horse. Good to know these gadgets are built to last.
Pulse the almonds until they are ground down to look like breadcrumbs.
While grinding, slowly add the oil, cocoa powder, chipotle, and sugar.
It will take several minutes for the almonds to start to resemble a creamy, nut butter mixture. After about 5 to 7 minutes, it will go from this…
Feel free to add a bit more cocoa powder or spice to suit your taste. Add a bit more oil to thin it out, if you like. Once the mixture is creamy and to your liking, spread it on a graham cracker or slather it between Nilla wafers.
Remember your childhood, but try not to play with your food.
The spicy, chocolate flavor combo is terrific. This jar won’t last long in our house. I feel another batch coming on very soon.
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