Homemade Almond Butter

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   1.

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   In a food processor, add your almonds (the little brown skin is totally fine!

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   Why make more work for ourselves?)

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   and process for 45 seconds or until starts to form a ball.

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   2.

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   Stop processor and scrape down.

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   Next add coconut oil and process again for 1 1/2-2 minutes or until the almonds liquify and start to look like butter.

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   3.

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   Stop and scrape, again.

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    Finally, add honey (or maple if youre making a vegan version) and salt, and process another 30 or so seconds, or until your butter is creamy and smooth!

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    Boom.

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    Done.

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    Store in an airtight container in the refrigerator for up to 2 weeks!

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    If any oil raises to the top, simply stir before use!

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    Note: Some vegans consider honey to be un-vegan, so you can definitely leave it out, and replace with a sweetener of your choice.

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    The amount of honey being added is not for sweetness, but rather to balance and marry all the flavors together (as does the amount of salt).

* Per serving · 4 servings · Values may vary.

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