Step 1

Add the roasted almonds [see note] in the bowl of a food processor.

Step 2

Blend the almonds turn into a smooth and creamy paste. The almond butter goes through various phases as you grind it - starts with a dry powder, rolls up into a dough and then finally starts turning into a paste [see step by step pics in the post].

Step 3

Stop to scrape the sides of the bowl every couple of minutes, if needed. Takes about 3-5 minutes to get a fine paste. The timings may vary depending on your blender.

Step 4

Add salt and maple syrup, if using and mix well with a spatula to incorporate it in.

Step 5

Store the almond butter in a glass jar or airtight container in the refrigerator for about 2 months.