Vanilla almond butter

By Olivia Biermann
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YIELDS
1 AND A HALF CUP
TOTAL TIME

Ingredients

  • 3 cups (750 milliliters) raw almonds
  • 1 teaspoon (5 milliliters) vanilla extract
  • 1 tbsp (15 milliliters) pure maple syrup or agave nectar
  • 1 vanilla bean, split and scraped (optional; see My Tip)
  • Food processor

Directions

  1. Place the almonds in the food processor and process for about 15 minutes, stopping the motor every few minutes to scrape down the sides of the bowl as necessary, until very smooth. (They can take a while to process, but don’t give up! The nut butter will appear thick for a while until the oils are released, and then it will get to a nice runny, spreadable consistency. You’ll notice that change around the 10 to 12 minute mark)
  2. Add the vanilla extract, maple syrup and vanilla bean seeds (if using); process for one minute, until combined.
  3. Let stand in the food processor for about ten minutes, until cooled slightly. Serve immediately or store in an airtight container in the fridge for up to two weeks.

My Tip

To remove vanilla bean seeds from the pod, split the bean lengthwise, using a sharp paring knife. Working with one half at a time, hold the end against the cutting board and use the knife to scrape out the seeds.

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