Almond Butter

I love almond butter. Spread over apple slices, porridge, smoothies... super yummy!! And I have recently realised it is very simple to make.

400gr raw almonds
1. Preheat the oven to 180oC. Spread the almonds on a large baking tray (I use our silicone baking mats which can be found here).
2. Toast the almonds for 10 minutes, stirring halfway (if you can remember - sometimes I don't).
3. Let the almonds cool until they’re just warm (not hot) for about 10 minutes.
4. Transfer the almonds to a Thermomix or food processor and blend until creamy, pausing to scrape down the sides as necessary.
You might think it’ll never blend but eventually it will so be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
6. Once the almond butter is very smooth and creamy, put it to one side and let it cool to room temperature. Once cool, transfer the mixture to a jar and store in the fridge for up to 2 weeks or until you see or smell any signs of spoilage.