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Soaked Almond Butter


Consider never buying almond butter again. Making your own is simply too easy and tastes WAY better. Plus, you have the opportunity of soaking and drying the nuts beforehand. What sounds complicated is actually a very EASY process to reduce the phytic acid in the nuts, making them easier on your digestion and the nutrients within them more bioavailable!

Generally, if I set a handful of almonds down in front of my children, they turn their noses up and want nothing to do with them. When I pull soaked and dried almonds out of the oven, they cannot get enough. They do taste exceptional, but I also think it is testament to the intuition of children regarding what is better for their body. 


Once whipped into almond butter, the better flavor of the soaked and dried almonds is fully retained, and even a bit enhanced, making the almond butter insanely good.  

Hands-on Preparation Time:  5-10 minutes

Place your desired amount of almonds into a bowl. Fill with water to submerge the almonds. Soak for 8 hours. Rinse well. Spread onto a cookie sheet and place into the oven at the lowest temperature possible for 24-48 hours. Make sure the nuts are entirely dry before removing. You can do this by tasting one. It should be crunchy without softness in the center. Remove from the oven and place in a high-powered blender. Blend until you have reached your desired level of smoothness is reached. 

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