Step 1: Add 2 cups of raw, unpeeled almonds to a baking tray.
Step 2: Roast at 350 F for 4 minutes.
Step 3: After 3 minutes, remove the almonds and shake the tray, then roast again for another 5-6 minutes until they smell nutty.
Step 4: Transfer the almonds to a bowl and allow them to cool.
Step 5: Add the cooled almonds to a food processor and blend on high for 1 minute.
Step 6: Blend in 1-minute intervals, scraping the sides of the food processor after each minute. Repeat this process until the almonds start to turn into a paste.
Step 7: After a while, the ground almonds will start to form a ball and then a smooth butter as the oils from them are released.
Step 8: You can add in a teaspoon of oil to ‘help it along’ and thin the consistency a little more if you like.
Step 9: Add salt and any other flavorings you want to your almond butter (vanilla, cinnamon, sweeteners, etc.).
Step 10: Transfer to an airtight container and store in the refrigerator for up to 2 weeks.