Almonds and almond butter are a nice alternative to peanuts (as long as you don’t have a tree nut allergy). This recipe can be varied using cashews, sunflower seeds, hazelnuts, or probably any nut. Do this with sesame seems and you have tahini to make hummus (although I would definitely change the oil unless you want coconut hummus).
Makes 2 cups
2 cups crispy almonds
3/4 cup coconut oil
2 Tbls raw honey
1 tsp sea salt
Place nuts and sea salt in food processor and grind to a fine powder. Add honey and coconut oil and process until “butter” becomes smooth. Store in an airtight container in the fridge. Serve at room temp.
The good, bad, and the ugly
I first tried to do this recipe with as few ingredients as possible- just almonds and coconut oil. I didn’t warm up the coconut oil at all, so my food processor kind of became a ball of almonds and coconut oil. I added about 1 tablespoon of honey and the ball magically worked itself out. This almond butter is VERY coco-nutty, so if coconut is not your thing, try using another less fragrant oil (perhaps sustainably-harvested palm oil, or see how no oil works for you! You may have to blend it longer). I have to admit- I didn’t even add any sea salt. I’ve had just raw almond butter in the past and have enjoyed the mild flavor of the almonds. Try it with sea salt (it’s only a teaspoon!) and let me know what you think!
Resource: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sallon Fallon, 2nd Ed.