Preheat oven to 350. Lay the raw almonds onto the baking sheet and back for about 15 minutes. You will be able to smell the almonds go through the roasting process but be careful they don’t burn. You have to watch them!
Take the roasted almonds out of the oven and transfer them to another baking sheet. They need to cool completely which can take up to an hour. The cool thing here is that you will start to hear popping sounds as the almonds cool down.
Add the almonds to a food processor and pulse for about 5 minutes.
Keep pulsing…..
Once the almonds start to break down and look like cream add the EVOO, salt and agave.
I like making small batches at a time and I like creamy. Repurpose small jars to store the freshly made almond butter.