This homemade salted caramel almond butter is a no sugar added, vegan, paleo and gluten free spread that is perfect for toast, apples, or even just your spoon (hey, we don’t judge!)
I’m obsessed with nut butter of any variety. Peanut, almond, cashew, you name it. If you can spread nuts on toast, I’m there. I also have a not-so-secret obsession over Nutella (so much so that I created my own better-for-you vegan version here.
Recently while I was in the states, I picked up a bottle of Trader Joe’s Speculoos spread and OMG I pretty much died. Tell me you have tried this! Guys, its COOKIES for breakfast!!! I mean, what is NOT to love about spreading ground up cookies on your toast?!
As you can probably already guess, however, speculoos isn’t exactly breakfast food. It’s a treat and a damn good one at that. But I don’t usually feel too well after a few too many spoonfuls of that. Homemade Salted Caramel Almond Butter on the other hand, well that is both a treat AND feel-good food.
How to Make Homemade Salted Caramel Almond Butter
I’m a huge fan of regular almond butter, and have no qualms about picking up the store bought variety from the store for busy mornings, but when you can make your own DIY homemade almond butter… mmmm everything changes. Not only does it allow you to make a version without added salt, sugar and preservatives, BUT you can switch it up with yummy add-ins like dreamy no added sugar salted caramel.
It starts with the homemade almond butter which is literally just pureed almonds. You definitely need to make sure you’re working with a super powerful blender, or else this probably just won’t work. All it takes is almonds to make some amazing homemade almond butter.
Next, let’s flavour this bad boy up with sweet sticky no added sugar salted caramel. I make mine with a good helping of dates and some almond milk, pureed until lusciously smooth, then balanced out with lots of flaky salt.
You can enjoy your homemade salted caramel almond butter on toast, on fruit or by the spoonful! You do you!
Now I definitely want to know, have you tried making homemade almond butter before at home?
What about my homemade salted caramel almond butter?
Speculoos vs Nutella? Yay or nay? Which sweet spread has your heart?
Leave me a comment below with your thoughts!
- 4 cups natural almonds
- 1 cup sticky Medjool dates pitted and chopped
- 1/4 - 1/2 cup unsweetened vanilla almond milk
- 1/2 tsp vanilla extract
- 1/4- 1/2 tsp fleur de sel
Preheat oven to 350 F. Spread the almonds out onto two baking sheets and roast for 10-15 minutes, or until lightly golden and fragrant.
Transfer to a high-power blender or food processor and puree until very smooth, this can take about 10 minutes. Remove most of the almond butter to a bowl.
Add the dates and puree until gummy, then add 1/4 cup of the almond milk, vanilla and salt. Continue to puree until super smooth and thick. If it needs a bit more help to get going, you can add the rest of the almond milk.
Add the almond butter back in and puree the two together until smooth. Store in a jar in the fridge for up to 2 weeks or enjoy on toast immediately!