A brick of KerryGold butter is 8 oz. Not sure how this translates to “sticks of butter”, since I no longer use that kind. I’m partial to KerryGold because it is a pasture fed butter (and unbelievably delicious!)

I’m thinking the “standard” size of almond butter jars is probably about 16 oz. Just go for the regular size and you’ll be fine.

I made a batch of these last week and they turned out well. My 11 yo son liked them and requested them for his lunch box and after school. We had a 2.5 hour drive to an appointment one day with no time for stops. I hadn’t had time to eat before leaving due to a parent-teacher conference, so I put a storage container with a half dozen of these in a bag with a brick of artificial ice and we ate a few of these on the road to tide us over. They really satisfy hunger.

When I saw this recipe I’d just made about 8 lbs of soaked & dried almonds, pecans, and brazil nuts, so the timing was perfect. This is a great recipe template that is easy to customize. I tweaked a few things to suit my taste & what I had on hand. I also didn’t make rounded balls – I well-greased a half sheet pan (about 12″ x 9.5″ x 1.5″) with grassfed ghee (Purity Farms brand) then put down a piece of greased parchment, but the parchment probably wasn’t necessary. I spread the mixture in an even 1″ thick layer in the greased sheet pan and chilled it for several hours, then cut the firm mixture into small 1x1x1″ cubes, then transfered the cubes into 2 or 3 glasslock storage containers with a piece of waxed paper separating the layers (stored in the fridge).

I used one softened 8 oz/227 g bar of unsalted Kerrygold butter (1 bar equals 2 sticks – US butter quarters or “sticks” are 1/4 pound/half cup each).

I grabbed the wrong stevia product from my cabinet (one from Trader Joe’s). I have three stevia products but don’t use them often. I couldn’t remember which one I hated for its awful bitter aftertaste. Bingo, I found out which one to throw out. Luckily I hadn’t added much and tasted it right away so I was able to use another sweetener to mask most of the bitter stevia taste. I think I used a bit of Lo Han Sweet with xylitol or perhaps erythritol. Overall I didn’t make these very sweet anyway.

I also added about 1/4-1/3 cup very dark variety Dutched cocoa powder (King Arthur Flour co), a handful or two of “pulsed” raw cacao nibs, and one “pulsed” bar of Lindt 85% chocolate, which also added a very small amount of refined sugar. They were nice and chocolatey, but not at all candy-like.

I added the remains of a jar of Wilderness Family coconut spread (100% coconut, ground up like a nut butter), about 1/4-1/3 cup. I used lots of Let’s Go fine grated dried coconut too, but I added that at the end so it would just be mixed in and not pulverized too much in the food processor.

I had some flax seeds in the freezer so I pulsed a handful or two of those in the small food processor to break up the seed hulls before adding to the mixture.

I’ll be making these again. Thanks!

This recipe looks really good!! I was wondeirng if anyone had made almond butter from soaked and dried almonds? If so, how did you do it? Thanks.

Rashell,

I’ve made almond butter from soaked and dried almonds.

Simply put the dried nuts in the food processor and hit ON. It will take a few minutes.

First the nuts will become crumbs, then after a few minutes of processing the nuts will start to form together into a butter. It helps to stop and stir the nuts a bit to make sure they are uniformly ground up. When you turn the nuts out into a glass container, it will bind together when pressed into place with a silicone spatula. After sitting, the oil may separate; stir it back in.