Homemade Whole30 Almond Butter
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups Berkley & Jensen All Natural Whole Almonds2 tbsp Cocoa Powder, Hershey's Natural Unsweetened 28 grams DatesSea salt
1. Preheat the oven to 350 degrees F.
2. Spread 2 cups of almonds on a baking sheet and roast for 15 minutes. (NOTE: Check the almonds at 10 minutes. Some older ovens may be hotter than others.)
3. Pour 2 cups of roasted almonds in a food processor and let it run for about 5-20 minutes until desired smoothness. Be patient. It takes a few minutes for the almonds to release the oils for a creamy nut-butter. Within the first few minutes, you’ll notice a dry, meal-like consistency. The fibers will eventually break down. (NOTE: older food processors may require a bit more time.)
4. Chop dates and add to mixture
5. Add cocoa to the food processor and let it run for another until it emulsifies and reaches a creamy texture again.
6.Sprinkle in 1-2 pinches of sea salt.
Serving Size: makes 10 serving
Number of Servings: 10
Recipe submitted by SparkPeople user SINGER73.
2. Spread 2 cups of almonds on a baking sheet and roast for 15 minutes. (NOTE: Check the almonds at 10 minutes. Some older ovens may be hotter than others.)
3. Pour 2 cups of roasted almonds in a food processor and let it run for about 5-20 minutes until desired smoothness. Be patient. It takes a few minutes for the almonds to release the oils for a creamy nut-butter. Within the first few minutes, you’ll notice a dry, meal-like consistency. The fibers will eventually break down. (NOTE: older food processors may require a bit more time.)
4. Chop dates and add to mixture
5. Add cocoa to the food processor and let it run for another until it emulsifies and reaches a creamy texture again.
6.Sprinkle in 1-2 pinches of sea salt.
Serving Size: makes 10 serving
Number of Servings: 10
Recipe submitted by SparkPeople user SINGER73.
Nutritional Info Amount Per Serving
- Calories: 190.5
- Total Fat: 16.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.1 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 4.7 g
- Protein: 6.6 g
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