Turned my “naked almonds” (skin peeled off after being soaked) into this delicious almond butter! Smooth and creamy with a roasted undertone and maple-y sweetness is a perfect nut butter combo. So good it might just get ate straight out of the jar…Not what it was made for but so not wrong

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1⃣Put 2c almonds in a bowl, cover with water and add 1/2T sea salt. Soak overnight.
2⃣Drain and rinse almonds then peel the skin off. It should pop right off if they were soaked long enough. Rinse again then place on dehydrator tray and dehydrate.
3⃣When fully dehydrated, place on baking sheet and roast at 350F until fragrant and starting to brown (10min ish?)
4⃣Let cool then dump into food processor or blender (I have tried both my vitamix blender vs my cuisinart food processor and I prefer the food processor, but use what you prefer). Turn on a process until a smooth and creamy texture is achieved.
5⃣While the almonds are processing, in a small bowl mix:
🔹1T pure grade B maple syrup
🔹1T coconut sugar
🔹1T sweet almond oil (light tasting oil of choice)
🔹1t vanilla extract
🔹1/2t sea salt
6⃣When the creamy texture is achieved, pour in maple mixture and turn back on. Mixture will thicken and “clump” so I drizzled more almond oil in until it smoothed out again (1-2T?). Taste and adjust ingredients to your liking.
7⃣Pour into glass container and store in the fridge. Enjoy!

**Easy version-soak almonds and roast without peeling or dehydrating then move on to step 4**

**Easier version-don’t soak, dehydrate, peel or roast, simply start with step 4**

“Naked Almonds” that have been soaked, peeled, dehydrated and roasted

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