Ingredients
- 2 cups raw almonds
- ¼ teaspoon salt
- ½ tablespoon virgin olive oil
Preparation
- Preheat the oven to 180 degrees. Spread and toast the almonds for 10 minutes.
- Let them cool.
- Blend the almonds until creamy.
- Once the almond butter is very smooth add salt and olive oil.
- Let the almond butter cool. Then transfer mixture to a jar.
- Can be stored in the refrigerator for 2 weeks.