I had a total fail trying to make my own version of Nutella last week. It would really help if I read the whole recipe before diving right in. I guess you have to roast the hazelnuts first and remove the skins. I just threw everything in the blender hoping it would come out smooth and creamy – wrong! Anyway, it was a chunky mess of hazelnuts and cocoa that tasted really good but not at all visually appealing or smooth. I decided to move on to almond butter. Ever since I got the Vitamix I’ve been meaning to try nut butters. I prefer almond butter to peanut butter so it was first up. You don’t need a high-speed blender to make this, you can also make it in a food processor!I know I’ve said it over and over how easy and cheaper it is to go homemade. Sure, you can buy organic almond butter at the store for $10 or you can buy a big bag of bulk almonds and make your own for a fraction of the cost!
I wouldn’t really call this a recipe seeing as there really are only three ingredients. The recipe on the Vitamix website called for 1/4 cup of oil for 3 cups of almonds. I thought that was a lot of oil so I tried making it without. I still got smooth creamy almond butter without all the extra fat! I suppose if I was going to add oil, it would be coconut and I would use about half of what they recommended.First thing, you need raw, unsalted ALMONDS! I used two cups, but you could go up to three. Pour the almonds (yes, half of mine are blanched almonds…I was using up some leftovers!) and a pinch of salt into the blender or food processor and blend on high. If you are using a Vitamix, use the tamper to push everything into the blades. First it will turn to powder, then it will ball up, keep blending until smooth and creamy. This takes about a minute. Now, the best part – add 2 tablespoons of chocolate chips and blend on high until smooth. The heat from the already blended almond butter and the blades will melt the chocolate chips. Feel free to add more chocolate chips if you like it really chocolatey. Two tablespoons was just right for me!Spoon into an airtight container. I’m warning you though – it may not all make it into that container!!! Keep refrigerated for up to 2 months.
Have you tried making your own nut butters?
Nutritional Info for 1 Tablespoon (recipe makes about 1 cup total)
99 Calories, 4g Carbs, 7.5g Fat, 4g Protein, 9mg Sodium, 1.5g Sugar