If making crunchy almond butter, keep 6-7 almonds separately.
In a mixer jar take the almonds and run it for a minute. The powder will be fine.
Keep on running the mixer until the oil in the almonds start coming out.
If your mixer is getting very hot, stop it for five to ten minutes before resuming the processing.
Once the almonds are paste lik, add in salt and 2 tbs of coconut oil.
Run the mixer until all the ingredients are well combined.
Add more oil if needed.
To make crunchier almond butter, chop the almonds set aside and add it to the butter.
Mix well and store in airtight jar in fridge.
