Have you tried Justin’s Maple Almond Butter
However, Hudson’s favorite meal in the world is probably bananas and nut butter, and—if I’m more patient—this is how I like to enjoy it best, too.
I posted an image of the good stuff on Instagram a while back and Nicole, of the lovely food blog Dula Notes, mentioned that she had made her own—and that it was just as good!
At around $11/jar (and maybe higher as almonds rise in cost), I had to give it a try…
You can find the whole recipe on her site, but it’s very simple! Essentially, you need a food processor or nut mill, maple syrup (and cinnamon, if you like, though I omitted it), coconut oil, and salt. I spoke to a food safety (and almond!) expert over the weekend and the nut butter will keep safely for a long time (up to a year) in the refrigerator. Most almonds you buy in the store are pasteurized but even raw ones, if you buy almonds raw at a farmer’s market, should be rendered safe by the roasting. The limiting factor will more likely be quality: nuts can go rancid after some time.
Try it! (And then schmear it on a banana for me.)