▪ 2 cups almonds
▪ 1 Tablespoon coconut nectar or Lakanto (optional)
▪ 1/4 teaspoon Pink Himalayan sea salt
Place the almonds in food processor (do not add the coconut nectar 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 coconut nectar or lakanto, salt, and stir; the almond butter is ready.