I am constantly thinking of ways to create new recipes using natural sweeteners, and honey-sweetened almond butter has become my latest sweet “fix”. It’s the perfect mixture of sweet and salty and is as close to a candy bar as you can get without eating one. I always have a jar of it in the fridge and when I need a pick-me-up I go get a small scoop full. Something I haven’t done yet, but plan on trying, is to scoop the almond butter into little balls and then dunk in organic chocolate. I think that would be bliss.
Yields about 2 1/2 cups
This butter tastes best after the flavors have had time to meld in the fridge. Also, make sure to buy organic almonds since now all almonds in the U.S. are pasteurized. The organic almonds are pasteurized with steam instead of propylene oxide.
Adapted from Nourishing Traditions, by Sally Fallon.
Save RecipeIngredients
- 2 cups dehydrated almonds (I use this recipe minus the maple syrup)
- 3/4 cup coconut oil
- 1/4 cup raw honey
- 1 teaspoon Celtic sea salt
Instructions
- Put all ingredients in a food processor and process until smooth. Pour into a jar and keep in refrigerator.
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