Preheat the oven to 350F. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes.

Let the almonds cool down a bit and then transfer to a food processor. You can also use a high-speed blender but I prefer using a food processor.

Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend but be patient! The almonds will go from flour-like clumps to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn creamy. If you notice the mixture getting hot, give the blending a break for a minute before starting again.

Once the almond butter is very smooth and creamy, add in the sea salt. You can also add in any additional flavors you like. I have added vanilla, cinnamon and maple syrup. That’s part of the bonus of making it yourself, you can get creative!

Transfer into a glass jar and store at room temperature in the fridge for up to 3 weeks, enjoy!