Fresh-Ground Almond Butter
Whole almonds, with or without skin
Sea salt (optional)
Roast the almonds at 180°C/350°F for 15/20 minutes (optional);
While the almonds are still warm, pulse-crush to a rough flour in a Mixer-grinder/Cuisinart for approximately 1 minute.
Slowly pour the crushed almonds into your Premier Chocolate Refiner. Using a blow dryer set on high, heat the drum of the refiner to speed up processing.
Add the salt if using.
Let the Refiner run for at least 2 hours;
Enjoy your silky smooth and creamy almond butter!
Yield: approximately 1kg/2.2lbs of almond butter
Storage: up to 2 months in the fridge
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