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Crunchy Almond Butter

Posted by Cook Culture on

Crunchy Almond Butter
by Kateland Clarke, Marketing Manager

“I like my nut butter simple, a little salt and a lot of crunch. Slathered on rye toast or rice cakes, stirred through oatmeal, swirled in cookie dough, or straight out the jar with a spoon! Plus it full of plant based protein and healthy fats, making it the perfect snack to keep your energy levels upand your blood sugar stable all day!”


300g almonds
1/2 tsp salt


Roast the almonds in a 180c oven for 15 minutes.

Place 1/4 cup of the roasted almonds into your Vitamix or food processor and blitz for a few seconds till they are little chunks, and place to one side for later.

Pour the rest of the roasted almonds and the salt into the Vitamix and blitz on high for a good 10 minutes. You will need to scrape down the sides every so often. It will feel like its not doing anything for a while, but wait, the moment of magic will happen. All of a sudden the oils will release and it will become a silky smooth nut butter.

Once this happens, remove the blade and stir in the almond chunks you saved from the start till evenly distributed.

Pour into an airtight jar and seal. It will keep in the cupboard for up to a month, if you can manage not to eat it all before then!

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