▪ 2 cups almonds
▪ 1 Tablespoon agave nectar (optional)
▪ 1/4 teaspoon Pink Himalayan sea salt
- Place the almonds in food processor (do not add the agave or salt it causes the almond butter to seize).
2. Process for 13 minutes (I use a Cuisinart 11 cup food processor). Once the process begins, the sides will need to be scraped down. It will first become a powdery substance, just keep the sides scraped down and continue processing for 10 minutes; the almonds will turn into a ball, but keep processing. They will turn doughy and then buttery smooth and they are ready. Pour the almond butter into a bowl and add the agave, salt, and stir; the almond butter is ready.