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