2 Cups of Organic Raw Almonds – previously soaked then dehydrated.
½ tsp Himalayan Salt
2 TBSP oil (MCT, Avocado, Walnut etc)
Soak the almonds in water overnight. Rinse then drain.
Place the soaked almonds in a dehydrator on low and dehydrate for 8-10 hours.
Place the soaked/dehydrated almonds in a food processor with the salt and pulse until the mixture beings to form a “dough”.
Continue to blend as you add the oil, which will help the butter form.
If your blade spins freely with no butter nearby, stop and scrape the sides down and repeat the pulsing process. This can take several start/stops until you have the perfect, smooth & creamy almond butter.
OPTIONAL: Add flavor agents like cinnamon & nutmeg for a “holiday spiced almond butter”.