Ingredients
Equipment
Method
- Put the prepared almonds, coconut oil, raw honey, and mineral salt in a food processor fitted with its standard blade.
- Process until the mixture is smooth. Stop only as needed to bring any unmixed ingredients back toward the blade, then continue to a smooth endpoint.
- Transfer the finished almond butter to a glass jar.
- Refrigerate so the flavors have time to meld.
Notes
Start with whole raw almonds. Prepare enough to measure two cups after sprouting and drying; the raw starting volume is not the final measure.
1. Cover the almonds by at least two inches with warm filtered water. Add one tablespoon natural sea salt per four cups raw almonds, scaled to the amount you are preparing. Soak for 12 to 24 hours. 2. Drain and rinse. Put the almonds in a glass jar covered with a cloth. Rinse once or twice a day and drain well until tiny shoots appear at the growing point, usually after two to three days. Remove the brown skins if needed. 3. Spread the sprouted almonds on a parchment-lined sheet pan. Dry in a dehydrator or oven at its lowest setting until crisp through the center. Let them cool completely. 4. Measure two cups of the finished almonds for the butter. Reserve any extra for another use.
The five-minute preparation time begins after almond preparation. Measure the two cups only after soaking, sprouting, fully drying and cooling. Keep covered in glass in the refrigerator. This is a non-fermented almond butter. No specific chilling time is supplied.