Jason Depaoli’s almond butter recipe is just 1 of 11 tasty recipes shortlisted for the Supplement Centre protein recipe competition.
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Why I like this – We all love peanut butter, but it’s always good to try a different flavour. Homemade almond butter can be used in cooking or spread on sarnies – either way it’s delicious!
Preparation time – 5 minutes
Cooking time – none (unless you are roasting your own almonds)
– 1 cup roasted, unsalted almonds
– ½-1 tsp brown sugar
– 1 teaspoon walnut oil
– Pinch sea salt (to taste)
1. Place the almonds into a food processor and process for approximately 1 minute.
2. Add the walnut oil and brown sugar and process for a further 2 minutes, until the mixture is creamy and smooth.
3. Add the sea salt and process for 1 minute.
4. Pour and scrape all of the contents into a jar (or another container with a lid).
Almond butter should keep for around 2 weeks if refrigerated.
To make an alternative almond butter, try using raw almonds. They take longer to process than roasted almonds but make a scrumptious nut butter that you won’t find in the shops.
Another option is to dry-roast your own almonds. Spread raw almonds thinly on a flat baking tray and roast in an oven at 180C for 10-12 minutes.
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