Making your own almond butter at home not only ensures you know exactly what goes into it, but it also allows you to customize the flavor to your liking. This White Chocolate Almond Butter recipe is a delightful blend of creamy almonds, rich cocoa butter, and sweet maple syrup or honey. It’s a perfect addition to your paleo pantry, offering a delicious and healthier alternative to store-bought versions.
Benefits of Almond Butter
Almond butter is a fantastic source of healthy fats, protein, and essential nutrients. It is rich in vitamin E, which is an antioxidant that helps protect your cells from damage. Additionally, almonds provide magnesium, which supports muscle and nerve function, and calcium, which is crucial for bone health. Including this in your diet can also help you feel fuller for longer, making it a great snack option for those looking to manage their weight.
Why Use Cocoa Butter?
Cocoa butter is the fat extracted from cocoa beans and is a key ingredient in chocolate. In this recipe, it adds a luxurious, creamy texture and a subtle chocolate flavor that pairs perfectly with the almonds. Cocoa butter is also rich in antioxidants and has anti-inflammatory properties, making it a great addition to a healthy diet. It’s an excellent source of healthy fats, which are essential for brain health and hormone production.
Tips for Making Perfect Almond Butter
Choose the Right Almonds
Use raw, unsalted almonds for the best results. Roasted or salted almonds can alter the flavor and texture of the butter.
Be Patient
Making almond butter requires some patience as the almonds go through several stages before reaching a creamy consistency. It starts as almond meal, then turns into a thick paste, and finally becomes smooth butter. The process can take up to 20 minutes, so don’t rush it.
Avoid Seizing
When adding sweeteners like honey or maple syrup, the almond butter can sometimes seize up due to the temperature difference. To prevent this, you can let it cool slightly before adding the sweeteners or continue processing until it smooths out again.
Adding Sweeteners and Flavors
In this recipe, we use maple syrup or raw honey to add a touch of sweetness. Both are natural sweeteners that provide additional nutrients and a distinct flavor profile. Vanilla bean seeds are also included to enhance the overall taste, adding a warm, aromatic note to the almond butter. Sea salt helps balance the sweetness and brings out the nutty flavor of the almonds.
This recipe is a delicious and versatile spread that you can enjoy on toast, as a dip for fruits, or even by the spoonful. Making it at home allows you to control the ingredients and adjust the flavor to your preference. With its rich, creamy texture and delightful blend of flavors, this almond butter is sure to become a favorite in your household. Enjoy the process of making it and savor the delicious results!
White Chocolate Almond Butter
Why buy almond butter in the store when you can make it at home? It tastes better and you control the ingredients. I mean, this is white chocolate almond butter! Way better than anything you'll find in the store, trust me.
Ingredients
- 2 cups Almonds, not roasted or salted
- 1 Tbsp Coconut Oil
- 2 Tbsp Cocoa Butter, measurement is for melted cocoa butter, melted
- 3 Tbsp Maple Syrup or Raw Honey
- 1 Vanilla Bean
- 1/2 tsp Sea Salt, we prefer a saltier almond butter so I use 3/4 tsp
Instructions
Prep Instructions
- In a small glass prep bowl or ramekin, add a small chunk of cocoa butter. Microwave on high for 1-2 minutes until melted (it might not melt completely, but stir it and it will continue to melt completely). Since it's hard to measure cocoa butter unless you have a food scale (which I don't), you may need to add more once it's melted until you get to 2 Tbsp. You may also have a little more than you need. If so, save it for the next time you make this.
- Split the vanilla bean lengthwise and use a small paring knife to scrape out the seeds. Set the seeds aside and discard the bean (or save for another use).
Food Processor Instructions
- Add the almonds to the bowl of a food processor. Turn on and let run. You may need to scrape down the sides occasionally. Add the coconut oil within the first 5 minutes.
- Expect the process to take anywhere from 1-20 minutes. The time it takes to go from whole almonds to smooth butter will vary on your actual food processor. I use a 6-year-old 9-cup Cuisinart so my results are based on that. I average 15 minutes from start to finish.
- Once you've achieved a smooth butter, add in the remaining ingredients (cocoa butter, maple syrup, vanilla bean seeds, and salt). Process just to combine until smooth.
- Serve in an airtight container. If not using within 3 days, store in the refrigerator.
Notes
- If your almond butter heated up a lot during the process, you might notice the butter will seize up When you add the maple syrup/honey. If this happens, just let it process a little longer, maybe 5 minutes or so, and add a tiny bit more oil. It will get back to butter consistency.
- Alternately, you can wait until the almond butter cools a bit and then blend in the remaining ingredients.
Nutrition Information
Yield 32 Serving Size 1 TbspAmount Per Serving Calories 77Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 80mgCarbohydrates 4gFiber 1gSugar 2gProtein 2g
Nutrition is calculated by a third party and may not be 100% accurate
Cindy
Tuesday 4th of September 2018
Wow! So much in this blog to get excited about! I just sent it to my dear friend in FOCO to be sure she visits Nuance!
Now for business.... Why does your WC Almond Butter specify not roasted or salted almonds? I always soak (in water and sea salt) and dehydrate my almonds to minimize phytates. Although they are still considered raw, this does give them a crispness. I prefer not to consume raw, unsoaked almonds and wonder if there’s a reason I can’t make them in to butter. Could I just reduce the added salt in your recipe and be fine? This will be my first nut-butter attempt. Thanks for sharing your fabulous gift!!