We go through tons of almond butter at our house. Sometimes I roast the nuts first, but I often blend them up raw, which makes for a very mild flavor. Almonds are highest in protein of all nuts, with 6 grams of protein per 1-ounce serving. They’re also a winner in the fiber department, with 3.5 grams a serving, making them a great tool for weight loss. Almonds are also a surprisingly good source of calcium, boasting 76 milligrams per serving.
- 16 ounces raw almonds, at room temperature
- 1/4 teaspoon sea salt
Place the almonds in the bowl of a food processor and process for 2 minutes. Scrape down sides of bowl; continue running the processor for 8-10 minutes increments, scraping down the sides as needed, until smooth and creamy. The almond butter can be stored in the refrigerator in an airtight container for 2-3 weeks.