For so long, I hated on food processors. When my dad wanted one I was all “Why?! It’s practically the same thing as a blender??” and “Why do we need more appliances?”. But he insisted that it was a good investment, great for chopping and shredding veggies, cutting prep time and making life easier. Ok fine, I’ll take your word for it, right? But as soon as he got his food processor I was the first one to break it in and hound it for my own use.
I was in love. Between shredding zucchini for bread and slicing potatoes thin enough for chips, my food processor is getting a workout in my kitchen routine.
My absolute favorite thing to make? Nut butters by far. Between homemade peanut butter and homemade Nutella, my food processor can take the wheel on this one. This loaded almond butter takes the cake on my favorite nut butter by far.
This recipe is pretty loose, as long as you have some sort of nut, a sweetener, and some add-ins, the results should be perfect for any piece of toast or slice of apple. I chose to add a few spices to this one and I think it adds a nice layer of flavor to the nut butter. The key to getting a smooth almond butter lies in letting the food processor run and do its thing for a few minutes. I chose to walk away and do a few dishes while the nut butter was being processed, just to avoid the “watching water boil” mentality. I’m thinking this would be perfect in some no-bake cookies or granola bars, or straight out of the jar!
- 1 cup almonds
- 2 tablespoons non dairy milk
- 1 teaspoon cinnamon
- 1/8 teaspoon all spice
- 1/8 teaspoon ginger
- 1 teaspoon vanilla extract
- 2 tablespoons agave nectar
- 1/3 cup raisins
- 3 tablespoons cacao nibs
- In the bowl of a food processor using the S blade attachment, place the almonds and process on low for 3-5 minutes. Turn up to high and add in almond milk, cinnamon, all spice, ginger and agave nectar, processing for an additional 2-3 minutes.
- Turn off food processor and add in raisins, vanilla, and cacao nibs. Process on low for 30 seconds to 1 minute, or until ingredients are mixed in.
- Store in jar or sealed container in refrigerator for up to 2 weeks. Yields 1 cup almond butter.