4 cups raw almonds, soaked in 1 tbsp Sea Salt for 12 hours.
Sea Salt to taste
Optional* 1/4 Cup Coconut Oil
Make sure to soak the almonds only in a glass container. Plastic and metal bowls will leach toxins into your food over time!
You don't have to soak the almonds prior to making the butter, but I recommend it. Why soak and blanch almonds? One reason is that it makes them tastier. But the main reason is that the brown skin contains various nutrient blockers. Once soaked and blanched you can get more nutritional benefit from the almonds. They're high in healthy fats, protein, Riboflavin, Magnesium, Maganese, Vitamin E and L-Arginine.
After soaking the almonds now it's time to blanch them. The butter turns out much creamier and better tasting when they're blanched, but again you can skip this step as well. Put a pot of hot water on the stove and bring it close to boiling and shut it off and pour in your strained almonds. Let them sit in the hot water for about a minute. Strain them grab the almonds by the bottom and squeeze them right out of their skins into a bowl! It's that easy!
Careful as they like to fly like pumpkin seeds!
Once you have them out of their skins you have to dry them, using a dehydrator or setting your oven to 150 F. for 6-12 hours. Toaster ovens work too! If you don't dry the almonds they will mold within a few days if not consumed and I can't say how well making almond butter from them would be. You don't need to add anything to your almond butter except salt. All you need is patience. But I love adding coconut oil to mine, the flavor is so awesome and it really makes for a smooth almond butter. I dry my almonds using my toaster oven and find they are good and dry in 6 hours.
Slow drying them like this makes them taste sooooo goood! Another thing to help with the butter making process, if the almonds are still hot when you put them in your food processor they turn into butter a lot faster and it turns creamy quicker! About 10-15 minutes of processing gets you this! You may need to stop and scrape down the sides as you go but keep going! And i using coconut oil add now. Add Sea Salt to taste!
Now you just pour your almond butter into a container and store it in the fridge for longer shelf life or leave it on the counter if you're going to use it up within a couple weeks! YUMMY!