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May 24, 2018 1 min read 0 Comments






7 cups

Whole almonds, with or without skin



1 tsp

Sea salt (optional)



  1. Roast the almonds at 180°C/350°F for 15/20 minutes (optional);
  2. While the almonds are still warm, pulse-crush to a rough flour in a Mixer-grinder/Cuisinart for approximately 1 minute.
  3. 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.
  4. Add the salt if using.
  5. Let the Refiner run for at least 2 hours;
  6. Enjoy your silky smooth and creamy almond butter!

Yield: approximately 1kg/2.2lbs of almond butter


Storage: up to 2 months in the fridge

Recipes with Almond Butter: Oats, almonds and dark chocolate snack bars


Almond Butter Nutritional Facts