Directions

1. Preheat the oven to 180C/350F.

2. Spread the raw nuts on a baking tray and roast for 8-10 minutes.

3. Remove from the oven and let cool until they’re just warm to touch, about 15 minutes. Although the Vibe Stainless steel jug can sustain hot temperatures we have found that the nuts seize under the blades if blended when they are straight out of the oven.

4. Transfer the almonds to the Vibe Blender jug. Place the lid on. Remove the cap and insert the tamper into the lid.

5. Select ‘nut’ mode. Use the tamper to push the nuts down into the blades.

6. Continue to blend for 2 minutes.

7. Stop, open the lid and release some of the heat. Scrape down the sides and inside the lid if necessary. At this point the almonds should be a thick, sticky paste.

8. Add the chai spices, coconut sugar and salt.

9. Replace the lid. Continue to blend for another minute, moving the tamper in circular motion now. When the nuts turn to a butter consistency and blend without the assistance of the tamper you will now you have reached a good smooth consistency. You may need to stop and scrape down the side again.

10. Continue blending until the almond butter has reached your desired creaminess. We found 3 minutes sufficient.

11. Pour the chai spice nut butter into a clean glass jar.

12. Let cool to room temperature before screwing on the lid.

13. Without preservatives homemade nut butters are sensitive to spoiling. To get the most shelf life, store in a dark cool place or in the fridge and consume within 3 – 4 weeks.