Almond Butter n Almond Chocobutter
Are you the one who thinks that nut butters are very difficult to make at home? If the answer is yes, then you must surely read this post. Peanut butter, Almond butter, hazelnut spread are the easiest things that one can make at home and that too with very few ingredients. Have you ever read the ingredients on a bottle of Nutella? You might be shocked to see that it contains only 13% of hazelnuts and the prominent ingredients are sugar and palm oil. Unbelievable, isn’t it? But unfortunately it’s true. Do you need any other reason to try these things yourself in your kitchen?
Well, it’s extremely easy to make it at home. All you need is some good quality almonds and a powerful mixer. Yes, almonds take a lot of time to pulse into a smooth paste. You can roast the almonds in a skillet or spread it evenly on a baking sheet and bake them at 150-160 degree Celsius for around ten minutes. I prefer blanching the almonds and then making the butter from it. So please do try both the methods and share which one you liked better. I have used a 240 ml cup. These can be stored at room temperature for around a month. You should surely check out my Nutella or the hazelnut chocolate spread recipe. It’s a hit with kids. Until my next post, stay happy, stay healthy.
Ingredients:
- Almond 1 cup
- Salt a pinch
- Cane sugar 1 tbsp
- Cocoa powder 1 tbsp
- Oil 1 tbsp
- Vanilla extract 1 tsp
- Milk chocolate 100 gm
Method:
To make plain almond butter:
- Roast the almonds on low flame for 8-9 minutes and allow it to cool. You can bake the almonds in a preheated oven at around 150-160 degree Celsius for around ten minutes.
- Pulse the almonds in two to three batches in a dry mixer jar. Add the salt, cane sugar and continue to blitz till the almonds release oil. You can drizzle little oil into the mixer jar to make the process faster.
- Keep blending it till you get a smooth paste. Add vanilla extract and store in clean airtight containers.
- Apply on toasted bread and enjoy.
To make choco almond butter:
- Follow the steps above and finally add the cocoa powder and chopped milk chocolate and blitz for a few more seconds. Delicious smooth and creamy choco almond butter is ready.
Notes:
- You need to have a lot of patience to make this. Almond being a tougher nut than peanuts, it takes time for it to release it’s oil.
- Stir well before each use. The oil from the nuts will tend to float at the top.
- Always use a dry spoon to scoop out the butter.
- Alternatively, you can blanch the almonds in boiling water for a minute and then strain it. Remove the skin and pat dry it completely. Roast these deskinned almonds in low low flame and then blitz it to form the almond butter.
