Ingredients
3cupswhole almonds,raw and unsalted
⅓cuppure maple syrup,not breakfast syrup
1tbspcoconut oil,plus 2 tsp, melted
1tsppure vanilla extract
sea salt,to taste
Preparation
Preheat oven to 300° degrees F Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, stir the almonds, maple syrup, and 1 tablespoon of oil together until every almond is coated well.
Spread on top of the prepared baking sheet and bake for 15 minutes, tossing once at the 8-minute mark.
Allow the almonds to cool for about 20 minutes.
Pour almonds into a food processor and pulse/process until the nuts go from whole to coarsely chopped to crumbly to finely ground. If they aren’t coming together easily, add 2 teaspoons of oil.
Process again until the almonds resemble a thick and relatively smooth almond butter.
Pour/scoop into a bowl and stir in the vanilla extract, then sprinkle with sea salt. Add more sea salt to taste.
Store in the refrigerator for up to 3 weeks.
