This almond butter is a go-to in my life, I’ve always got some in the kitchen. It’s really so simple to make and has just two ingredients: almonds and salt. It’s amazing how much creamier homemade almond butter is, it’s extra smooth and I find it more flavoursome too. I love dipping dates straight into the jar or drizzling it on top of my granola in the mornings. It’s also great blended into smoothies or used in dressings.

  • 300g blanched almonds
  • Pinch of sea salt
  1. Preheat oven to 180c, fan setting.
  2. Place the almonds on a baking tray and cook in the oven for 10 minutes until golden.
  3. Once cooked, remove and leave to cool to room temperature.
  4. Once the almonds have cooled, place them in a food processor and blend for around 15 minutes until a smooth mixture forms, adding in the salt at the end.
  5. Once prepared, you can store this spread in an airtight container in the fridge for 1-2 weeks.