Homemade Almond Butter – Vegan version

👨‍🍳 Method

1. 1
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Spread the almonds on a baking sheet and toast in the oven 8–10 minutes, until it is golden and gives off an aroma. Cool completely.

   OvenBaking pan
3. 3
   Grind the almonds in a powerful blender for about 2–3 minutes, until a spread forms.

   ⚙ Grinding in a Food ProcessorBlender

   💡At first the nuts grind into crumbs and then into clumps: keep grinding, stopping now and then to scrape down the sides, until the oils are released and the mass turns into a paste.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
4. 4
   Add the canola oil and process 3–4 more minutes, until the spread is smooth.
5. 5
   Add the date syrup, vanilla and salt and process until they are fully absorbed.
6. 6
   Transfer to a clean jar and store at room temperature for up to two weeks.

   Jar