So ya. I can’t lie.
This was good. Really, really good.
In fact, you could do this with peanut butter as well if you wanted. Leave out the pumpkin spice and it would be like smearing peanut butter cups over your toast in the morning. Who wouldn’t love that?
And just think… some people believe that clean eaters munch on raw spinach and cabbage all day. They actually think we miss out on good food! Ha! I defy them to try this and tell me I’m missing out. Go ahead. Just try it.
If there is one recipe that would help somebody become a believer in clean eating, it’s this one. Simple, real food that is beyond crazy delicious. Put it in a pretty jar and it even makes a wonderful gift!
YOU MIGHT ALSO ENJOY:
- 2 cups raw almonds
- 4-8 tablespoons any light flavored oil (such as unrefined sunflower oil or grape seed oil.)
- 1 1/2 tsp. pumpkin spice, or to taste
- 1/4 teaspoon salt to taste
- 2 tbsp. unsweetened cocoa powder
- In a food processor, blend the nuts until they reach a semi-butter stage. This can take up to 5 or 6 minutes, so be patient. Note that this will not turn to almond butter on it’s own. It will be course.
- Add 3 tbsp. of the oil, the pumpkin spice, the sale and cocoa powder, and continue blending.
- Add oil as needed to reach an almond butter consistency.
- Also note that the sharper your processor blades are, the easier time you will have achieving an almond butter consistency, and the less oil you will likely need.
- Store in a container in the refrigerator for up to about 6-8 weeks.