Incredibly easy and simple raspberry almond butter that is ready in less than 15 minutes. Notes of tart acidity from the raspberries perfectly balance the rich nuttiness of the almond butter. Perfect for your Whole30!
In a food processor, blend the almonds on high for 2 minutes until they have broken down into a powdery form.
Stop the food processor and add in the freeze-dried raspberries and oil. Blend on high again for 10 minutes. When it's done, a smooth buttery mixture will have formed.
Put the almond butter in a mason jar and store. Great for sweet potato toasts, on fruits, and vegetables. Bon appétit!