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Nut butter is a delicious, spreadable condiment made by crushing nuts into a creamy paste which enhances flavours, textures and nutrition of snacks and meals.

Nuts are packed with heart-healthy fats, protein, and disease-fighting vitamins and minerals. As with all food, it's important to get fresh produce (lots of crumbles in the package are always a sign of stale nuts) and to soak them before usage to break down the phytic acid content. There's a little more info about that here.

Making the butter, with any variety of nuts or a combination, is truly and  incredibly easy: Nuts, meet blender. Blender, it's go time.

At first the mixture might look a bit crumbly and dry in the bottom of the food processor, but let the blender go a little longer (up to five minutes) and
it starts resembling actual honest-to-goodness butter.

For optimum freshness consume within 3 months in refrigerator.

INGREDIENTS

ALMOND BUTTER

2 cups raw, Almonds

1/2 tsp Himalayan Crystal Salt

1-2 tsp oil of your choice (optional, for creamier butter)

Optional add-ins: 1-2 tbsp cocoa powder, 1/2 tsp cinnamon or other spice, handful of cocoa nibs...

METHOD

Pulse the almonds until ground: Transfer the mix to a food processor or blender. If you toasted your nuts, do this while the nuts are still warm. Pulse a few times just until chopped.

Process continously for 1 minute. Stop and scrape down the sides and bottom of the bowl. At this point, the almond butter will look gritty and dry, almost like couscous. Repeat this about three times until desired consistency.

Add the extras and process for another 1 or 2 min - et voilà!