Cherry Almond Butter
All the flavours of cherry bakewell tart in this simple almond butter made with just two ingredients.
Servings 12 servings
Put the almonds on a lined baking tray. Preheat the oven to 180 degrees.
Roast the almonds for 10 minutes. Watch out for burning, if they start to burn, take them out immediately.
Leave the almonds to cool for a few minutes.Put the almonds in your blender and use the nut butter program if you have one. On my Froothie Evolve the nut butter program runs for one minute at high speed (if your blender doesn't have a nut butter setting then check the instructions). I run the program twice, scraping down the sides after the first one. Add the dried cherries and whizz again until fully combined.Transfer to a clean glass jar with a lid.
Calories: 109kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 118mg | Fiber: 2g | Sugar: 3g | Vitamin A: 148IU | Calcium: 48mg | Iron: 1mg