Created in Berkeley from almonds grown by a California farming family of five generations.
We began making almond butter over 25 years ago. Over the years, we have developed a proprietary process: we make the almond butter slowly, over several days. We slice the almonds and never grind them, which exposes the nut to the least heat possible to keep the flavors and properties of the raw nut intact. We make it frequently, in small batches, so it’s fresh and alive.
We have been buying almonds from California family farmers since 1979. Almonds are a premier source of Vitamin E. A study from Harvard found that people who ate nuts frequently were less likely to die from heart disease and cancer.
We invite you to open a jar and spread our almond butter on a slice of apple. Experience its texture, savor its aroma and taste its whole-bodied flavor.
DISCLAIMER:- The products and claims made about specific products on this website have not been evaluated by the USDA and are not approved to diagnose, treat, cure or prevent disease. The information provided here is for informational purposes only and is not intended as a substitute for advice from your physician. Before undertaking any change in lifestyle or diet, we urge you to seek the guidance and services of qualified, licensed health professionals.
The Origins of Our Almonds
90% of the world’s almonds are grown in California’s Central Valley. It is bounded to the east by the towering Sierras and to the west by the coastal mountain range. Its rich, alluvial soil is wondrously fertile. This great plain is a sea of white in February when the almonds blossom. The orchards are irrigated by water from melting snow high in the Sierras. It is brought to them by a marvelous system of canals. California almonds are sweeter and their flavor is richer and more complex. Imported almond cannot compare. California almonds are simply the best.
We have decided to offer almonds exclusively from California in making our almond butter. The almonds we are offering have been processed in compliance with the USDA rule. They are exposed to steam for 8 seconds at 210- 215°F, then moved through a dehydrating tunnel to remove the moisture resulting from the steam for 44 seconds, in a circulating air temperature of 391- 395°F. During this process the almonds are 221-220°F on their surface and 110- 115°F at their core.
Almonds are a premier source of vitamin E. 23 almonds contains 35% of the Daily Value for vitamin E. Since the National Academy of Sciences increased the recommended daily allowance (RDA) for this important antioxidant, many Americans aren’t getting enough of the essential nutrient. Vitamin E is an important antioxidant that is essential to overall well-being. Almonds are one of the best food sources of alpha tocopherol vitamin E, which the National Academies of Sciences has identified as the only type of vitamin E that makes itself available to cells in the circulatory system. According to the Dietary Guidelines for Americans, almonds rank strongly among food containing alpha-tocopherol vitamin E. 1 ounce of almonds contains 7.4 miligrams or 35 percent of the Daily Value of this nutrient.
A study from Harvard found that people who ate nuts frequently were less likely to die from heart disease and cancer.
1 cup almond butter (option – mix two nut butters or a nut and seed butter)
1/2 cup cacao or carob powder
1/2 cup + 2 Tbsp cacao paste, grated (divided) (or use 2T grated cacao nibs + 1/4c cacao powder)
1 tsp coconut oil, melted
1 cup cacao butter, grated
2 teaspoons vanilla extract
1/3 cup maple syrup, to taste 1/4 cup dried shredded coconut and or chopped nuts or sunflower seeds ( may be pulsed in grinder to create finer blend) for coating
To melt, place grated cacao butter and cacao paste/nibs in a medium metal bowl on top of a smaller bowl filled with hot water. Or melt in dehydrator at 110 degrees.
Set aside 2 Tbsp of grated cacao paste/nibs for decorating later.
Tip: Grate cacao paste and cacao powder using a cheese grater, or micro plane..
In large bowl, set over small bowl of hot water, mix together, nut butter and cacao powder, using a fork. Stir in extract and sweeteners.
Add maple syrup and mix well. Stir in melted ingredients. Work quickly, as it starts to set.
I used mini paper baking cups set in peanut butter cup chocolate molds, (or other candy molds). Neater to eat later, unless you like licking fingers.
Fill the paper cups or directly into molds. The mixture is thick, so you will have to work it with the spoon to fill the mold quickly. Dust with remaining grated cacao paste or nibs, and/or finely shredded coconut. (Chopped nuts are nice too). Place freezer for 30 minutes to set and serve. Store in either refrigerator or freezer.
This is like freezer fudge so it melts in your mouth…and your hands…Enjoy!