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Preheat oven to 350 degrees.
Line backing pan with parchment paper.
Spread 3 cups of raw almonds on the parchment lined pan.
Bake for 13 minutes and let cool.
Place almonds in a high power blender or food processor with 1/4 cup grapeseed oil or olive oil, and a pinch of sea salt to taste.
Blend/Process on high until desired consistency. Add more oil as desired.
Store in fridge (mason jar makes a nice container).
Preheat oven to 350 degrees.
Line backing pan with parchment paper.
Spread 3 cups of raw almonds on the parchment lined pan.
Bake for 13 minutes and let cool.
Place almonds in a high power blender or food processor with 1/4 cup grapeseed oil or olive oil, and a pinch of sea salt to taste.
Blend/Process on high until desired consistency. Add more oil as desired.
Store in fridge (mason jar makes a nice container).
