Homemade almond butter…

…and a tiny little life lesson in patience.

Yep, today you’re getting a two-for-one.

Almond butter tastes dreamy and it’s honestly simple to make, but it does ask for one thing: patience… and a good chunk of it.

Ready? Aprons on. Let’s go.

Start with a handful of raw almonds — okay, three cups if you’re like me — and pour them straight into your food processor.

Here comes the “hard” part…

Turn. It. On.

That’s it. No secrets. No magic. Just you, your almonds, and a whirring machine teaching you about character development.

And now the patience lesson begins.

Because at:

1 minute in…
you’re excited.

5 minutes in…
you’re still hopeful.

10 minutes in…
you start questioning every life choice that brought you here.

You’ll catch yourself thinking:

“Maybe I messed this up.”
“Should I add oil? It looks dry…”
“Is my food processor… broken?!”

Just keep blending, just keep blending — yes, read that in Dory’s voice, because that’s exactly how I hear it too.

15 minutes in…
your food processor gets warm, maybe even a little dramatic with some steam. Totally normal. Give it a tiny breather if needed. We’re not here to burn down kitchens.

Then suddenly you think—
YAY! We have almond butter!

Oh wait… no we don’t.
Keep blending.

20 minutes in…
the oils finally start releasing and you can almost taste victory.
Stay patient, friend — you’re so close.

Then you’ll see it:
The famous almond ball.

Are we done?
Nope.
Remember what I said? Patience.

Keep blending.

And finally…

We have almond butter.

Now add a pinch of sea salt, a drizzle of raw honey, maybe a splash of vanilla if you’re feeling fancy — or leave it plain and proud.

Spoon it into the cutest little jar you own, slap on a label that screams “ALMOND BUTTER,” and admire your 25-minute masterpiece.

Then open it right back up and take a spoonful straight to your mouth.

So. Good.

Now that your almond butter is ready, make this quick little treat:

Grab a sprouted grain tortilla (I adore Ezekiel’s), spread a generous layer of almond butter, and top it with sliced bananas, fresh raspberries, dried blueberries, and a sprinkle of cacao nibs — or chocolate chips if that’s where your heart is today.

You might call this dessert…

I called it dinner.