Almond butter is super scrumptious, but often very expensive to buy, so why not try making your own?
Lightly dry roast 2 cups of almonds in a medium oven, allow to cool, then place in a high-speed blender (it needs to be a good one, or otherwise it might overheat!) with a pinch of sea salt. It takes a while for the almonds to release their oils, so patience and persistence pays off!
If your food processor is struggling to get it nice and smooth, try adding a little melted coconut oil. Once the almond butter starts to become smooth and creamy, it's ready.
Transfer nut butter to a glass jar. It will keep in the fridge for 6-12 months - No chance of it lasting that long in our household!