I have already shared my adventure with making Almond Milk, and from there I have been having fun with making almond meal or flour (with the remaining pulp from making almond milk) and finally Almond butter. I am intolerant to peanuts, so I have never eaten peanut butter willingly. My first attempts at almond butter opened a whole new thing for me. It’s delicious!

I found several recipes/methods on the web in various blogs, and decide to give it a try. I buy raw almonds at the Heart of the City Farmer’s Market to make almond milk, and started from those. I took 2 cups of raw almonds, put them on a cookie sheet and roasted them in the oven (350F but my oven isn’t quite precise) 10-12 minutes. Then I let them cool completely and threw them in the blender for about 12 minutes scraping the sides regularly. That’s it! No oil, just a tiny pinch of salt, that’s my basic recipe in my old immersion blender with the blender/chopper attachment.

That’s what I was doing until this week, because this week I got a VITAMIX! Isn’t it a beauty?

So I decided that to celebrate my new toy, I would experiment a little. I started with raw almonds again, and roasted them again, only this time I added pre-roasted sunflower seeds that I had on hand. Then I added some spice, and honey and processed the whole thing until super creamy.

The result was a delicious nut butter that is still creamy and delicious after days in the fridge. It’s just to die for! The trick it to keep pushing the nuts around with the tamper tool (the black thing that it sticking out of the top) and to stop and take a break when it gets too warm, not the base, the nut butter! You see, the Vitamix is so powerful that the friction of the blades can produce heat, so if you don’t want to cook your nut butter, you want to monitor the temperature of the stuff (just put your hand on the side) and when it gets hot, take a break until it’s cool again.

In the same line of idea, next time I will roast the nuts the day before and keep them in the freezer, that way it will be cold and won’t heat up so fast! It’s my 3rd batch of Nut butter and by far the best one. Not only it’s spiced and sweetened, but the power of the Vitamix made it so creamy and smooth that it’s just not comparable!

Here’s the recipe! It makes about 1 1/2 of nut butter.

Autumn Nut Butter

1 1/2 cup raw almonds
1/2 cup roasted, unsalted sunflower seeds (Trader Joes)
1/2 tsp pumpkin pie spice
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1 TBSP (or less) honey (I used local honey)
1 pinch salt

Roast the almonds in a preheated (350F) oven for 10 to 12 minutes. Monitor so that they just barely start browning, don’t over-roast. Let cool completely!

Put Sunflower seeds and almonds in the blender.

Add the spices and process until creamy.

If using a Vitamix: take breaks if the mixture gets too hot, processing in burst of about 30 seconds to 1 minute, pushing the mixture around with the tamper tool constantly. In a regular blender, process for about 10 minutes, stopping to scrape the sides every now and then.

Once it’s nice and creamy, add the honey and salt and process some more, about 30 seconds in the Vitamix, 1-2 minutes in the regular blender. Et voila!

It’s delicious by itself, even better with a banana! it’s filling! I LOVE the stuff! You can make your own variations. Have fun experimenting with this! Please let me know if you find another tasty mix