½ tbsp finely chopped walnuts (using the back of a spoon to smash them seemed to work best for us)
½ tbsp chopped carob chips or cacao nibs
Instructions
Preheat oven to 300F. Line baking sheet with parchment paper & toss almonds onto paper so none are overlapping. Bake for 10 minutes.
Add almonds to food processor & blend until paste begins to form (about 5-10 minutes; the mixture might build up on the walls of the food processor, if you see that happening just take a spatula & wipe it down). Add 2 tsp vanilla & all the water. Continue pureeing until smooth. Stir in walnuts & remaining vanilla. Let mixture cool & add in the carob chips. Transfer to airtight jar, secure lid & store in fridge up to 1 week. Enjoy!
Supplies
baking sheet parchment paper measuring cup measuring spoons food processor spatula mini mason jars
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2017/02/3-homemade-cookie-almond-butter-recipes.html