I can now officially cross an item off my list: homemade nut butter! It literally is as simple as roasting some nuts (in this case, almonds) and grinding them in a food processor until they turn into nut butter. The only reason it’s taken me this long to make it is because my former food processor was such a disappointment: it could barely purée cooked squash, let alone pulverize whole nuts. BUT, I now have a powerful new Cuisinart food processor and nut butter is fully within my realm of possibility. Yay!
Since I had all this lovely almond butter, I decided to make an almond butter version of Power Truffles, this time with more cocoa powder and dried cranberries instead of raisins. These ones were really good – deeply chocolatey but not too sweet and studded with tart cranberries – and were perfect for that mid-morning snack attack that I always seem to have (and those pre- and post-dinner snack attacks, too).
Homemade Almond Butter
Adapted from Food 52. Makes just under 2 cups.
Preheat the oven to 325˚F. Spread 2 cups of whole, raw almonds on a baking sheet and toast them in the oven for 15 – 20 minutes, until they are puffy, fragrant, and nicely browned.
Let them cool for about 10 minutes, until they are still warm but not too hot to handle. Tip them into the bowl of a food processor along with 1/4 tsp fine sea salt. Pulse several times, until you have a fine almond meal.
Add about 1 tbsp of neutral oil (walnut oil is recommended – I used coconut oil, which was not the best choice because it solidified in the fridge) and process for 30 – 45 seconds, then scrape down the bottom and sides of the bowl.
Repeat 4 or 5 times, adding a little more oil if necessary, until it turns into almond butter (it should be sort of drippy and spreadable). Taste and adjust the salt, if necessary. Scrape the almond butter into a glass jar and refrigerate. Will keep for 3 – 4 weeks.
Cocoa-Cranberry Power Truffles
Adapted from moi. Makes about 20.
In a bowl, combine:
1 cup almond butter
1/3 cup honey
1/2 cup cocoa powder
Stir in:
1/2 cup each rolled oats, chopped dried cranberries, and chopped nuts (I used almonds and walnuts)
1/4 cup each ground flax seeds, sunflower seeds, sesame seeds, and unsweetened shredded coconut
Form the mixture into walnut-sized balls and roll them in more unsweetened shredded coconut. Store in an airtight container, layered between waxed paper, in the fridge.
Sibella at bakingwithsibella.com says
These look soooo good Korena and I have all ingredients at home so I will be making them for the weekend! Can’t wait! 🙂
Korena in the Kitchen says
Hope you like them 🙂
Shannon says
Jeebus, I want seven of those immediately!
Korena in the Kitchen says
Hehe, they’re pretty filling so good luck! 😉
narf77 says
You’ve done it again Korena! These looks scrumptious and if I wasn’t worried that my food processor was on its last legs (after making coconut butter and raw nut butter that almost sent it over to the dark (non working) side) with it making alarming noises when I use it, I would be on this recipe like a tick! For now, I am going to admire it for a distance till my old food processor does that upside down final roll and I have to replace it before I have a go. 🙂
Korena in the Kitchen says
As good an excuse as any for a new food processor 😉
Bam's Kitchen says
These are the perfect little super foods. A fun snack for the kids and they wont even know it is healthy. Actually I think moms might quite like them as well after all we should taste test them before we put them in the school lunches, at least one, two or three… just to make sure. Right?
Korena in the Kitchen says
Right 😉
Hamilton Courtney says
Ooh Korena.
These look sinful.
I see “power ball” snacks at my gym sometimes but I always ignores them.
Yours, are impossible to ignore!
Another lovely recipe, take care 🙂
The Little Spork says
I’ve been wanting to try making my own almond butter for a while, and these truffles seem like the perfect excuse to try it out!
Korena in the Kitchen says
Exactly 🙂
The Frustrated Baker says
Those truffles look amazing!