Carob-Cranberry Almond Butter
A homemade nut butter sweetened with carob and dried cranberries.
Yield: about 1.5 cups
- 1.5 cups almonds, toasted
- 1/4 to 1/2 cup dried sweetened cranberries (depending on how sweet you prefer the nut butter)
- 2 1/2 tbsp carob powder
- 1 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- optional: coconut oil
If your almonds are raw,:
begin by toasting them. Preheat oven to 350 °F (180°C) and spread almonds onto a baking sheet. Toast in the oven until they begin to brown, about 5-10 minutes. Check the almonds frequently to ensure they don’t burn.
- Place almonds, dried cranberries, carob powder, vanilla, and salt in a food processor.
- Blend on high until the mixture forms a smooth nut butter paste. This can take anywhere from 5 minutes to 25 minutes, depending on the strength of your food processor.
- When making the nut butter, stop processing every minute or so to scrape down the sides. After 1-2 minutes the mixture will resemble a powdery almond meal. By 5 minutes the mixture should start to become more of a paste. As you process, more oils are released and the mixture becomes smoother.
- When you have reached your desired consistency, taste and adjust salt. If you prefer a thinner consistency, add melted coconut oil 1/4 tsp at a time.
The nut butter can be stored in a jar in the fridge for up to 3 weeks.
When you first start processing, the mixture will seem very dry and powdery. Do not add water! The longer you process, the smoother and oilier the mixture becomes. If the mixture is still dry after reaching a smooth consistency, coconut oil can be added.
Nut butters can be hard on old food processors; if your food processor becomes very hot or the motor begins to smell, stop processing and allow it to cool down for 5-10 minutes before continuing.
Recipe submitted by Brooke Johnson