About a week ago I made some homemade almond butter with a mix of cashews and coconut sugar. I don’t know if you’re able to relate with this, but it was perhaps one of the best and most delicious spreads I have ever had in my life. Those close to me would attest to that fact! If you can’t relate to my newfound love of homemade almond butter, think of something that you absolutely love the taste of and pretend it is almond butter — it’s that good.
I’ve never made almond butter from scratch before so I definitely had no clue what I was getting in to. It was a grind — and I’m not talking about the seemingly endless blending. That being said, I couldn’t help but find some encouragement and insights through the experience.
Making almond butter in theory is extremely easy — simply throw some slightly warmed almonds into a blender or food processor and let ‘er go wild! I never realized how hard it was actually going to be, though. There are multiple stages in the process of making the almond butter. It starts with dry chunks of chopped up almonds, then transitions into a super thick dry paste, before finally evolving into a miraculous butter of oily and creamy goodness.
Reading about it is a lot faster and easier than the actual process. It took a solid 20 minutes of blending and mixing to get to the final product. I started the whole process with a partner-in-crime, but by the thick pasty stage they threw the towel in. Our arms were burning from the constant scraping and stirring of the heavy expensive goodness, but I was all in — I knew there was something better available!
I’ll be honest with you. At around the 10 minute mark of high power blending, I started to find myself full of doubt and wondering if I, too, should throw the towel in and be satisfied with the, rather delicious, paste. My scrawny arms were feeling the burn of the mixing and I doubted if it would even evolve into the glory that the Internet told me it would become — the Internet would never lie to me, right??
I stuck with it though and prayed that the motor of the blender would stick with it too. Turns out miracles do happen and the moment came when the angels started singing and the Internet stayed true to its word. Upon first look I was in awe and by first taste I was in love. And to think I was only a second away from letting it all go ten minutes prior!
I reflected on this experience while eating spoonfuls of this creamy gold — literally gold, have you seen the price of almonds these days? I started thinking about the difficulties of perseverance and patience and the parallel’s experienced throughout the creation process. I reflected on the fact that I could’ve easily given up and enjoyed a lesser result, but I stuck with it until the end and reaped the full rewards.
You may not be working towards almond butter, but we are all working towards something. Some of us may just be warming the almonds up, some of us may have some chopped up almonds, and some of us may have some thick dry paste in our blenders. Regardless of the stage you’re in, don’t give up. Keep grinding away, endure the burning arms, pray that the motor survives, and be prepared to celebrate the glory of the end results.