Vegan almond butter
- 120g deodorized coconut oil
- 40g raw almonds
- 4 tablespoons of soy lecithin
- 4 tablespoons of almond milk
Heat up the oven to 180 ° C.
Roast the almonds on a tray with baking paper for 10 minutes or less (until the color start turning light brownish )
During these 10 minutes put the deodorized coconut oil, almond milk and soy lecithin in a saucepan.
Once the oil is liquid, put everything in your blender with the almond and mix everything at a high speed.
… and there you have it, your own almond butter!
You can use it or store it in the fridge right away without any problem.