Yummyalmondbutterwith3variations Recipes

Steps:

• Finely grind 1 cup roasted almonds in a food processor, then add 2 teaspoons vegetable oil and a pinch of salt and blend into a smooth paste. Store in the refrigerator, in an airtight container, for up to 2 weeks.
• Photograph courtesy of Ben Goldstein

Steps:

• Heat a skillet over medium heat.
• Meanwhile place almonds in a food processor and chop finely.
• Place almond pieces in the skillet and dry toast for about 5 minutes. The almonds should smell roasty and have a slightly golden brown colour.
• Remove from heat and allow to cool slightly.
• Place almonds, oil and salt in a food processor and process into a thick paste. You can also use an immersion blender for this.
• If you like your almond butter less thick, just add a little more oil or water until you reach the desired consistency.
• Now add in the flavourings of your choice. Mix them in well with a spoon.
• Enjoy!

Steps:

• In a stand mixer fitted with the paddle attachment, cream the butter and almond butter on medium-high speed until very smooth. Add the graham cracker crumbs and vanilla and beat again until smooth. On low speed, add 2 cups of the confectioners' sugar and beat to combine. Continue adding the sugar, about 1/2 cup at a time, until you can form a handful of the mixture into a slightly sticky ball. Refrigerate the dough just to firm it up a bit, 10 to 15 minutes.
• Roll the dough into 1-inch balls and put on a parchment-lined baking sheet. Refrigerate the dough again just to firm it up a bit, 10 to 15 minutes.
• Meanwhile, melt the chocolate chips and shortening in a double boiler or a bowl set over a pan of simmering water. Stir until smooth. Remove the bowl from the heat and let the chocolate cool and thicken while the buddies chill in the refrigerator. (You want the chocolate thick enough so you can dip and coat the buddies.)
• To dip them, poke a buddy with a wooden skewer or toothpick and swirl it in the melted chocolate, leaving a little of the almond butter mixture peeping out at the top. Drop it gently back onto the parchment-lined baking sheet.
• Once you've dipped all of the buddies, refrigerate them until the chocolate is set, about 30 minutes.

Steps:

• Add the almonds and 1/4 teaspoon salt to a NutriBullet® short cup (18 ounces). Pour over the oil and honey, if using, and attach the extractor blade. Blend until smooth, scraping down sides as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

Steps:

• Place almonds in the bowl of the food processor or blender.
• Puree, scraping down the sides with a spatula as necessary, until almond butter forms. The almonds will first turn into a meal-like consistency, and then after about 10 minutes finally form a very thick almond butter. Keep going; the almonds will release their oils and transform into a delicious spreadable almond butter after about 12-15 minutes total time. Add salt toward the end of the process if desired.
• Keeps refrigerated in an airtight container for up to 2 weeks. Note: keep an eye on your food processor or blender. If it shows signs of overheating, take a break for a few minutes before continuing. You know your equipment; err on the side of caution!

Steps:

• Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.