3 cups almonds
1 teaspoon cardamom
2 tablespoons coconut sugar (or caster sugar)
pinch of salt
Combine almonds in a high speed blender or food processor. Process for 5-10 minutes, occasionally scraping down the sides.
Add cardamom, coconut sugar, and salt.
Continue blending until fully combined to your desired texture.
Place butter in an airtight container — it’ll stay fresh in the refrigerator for up to two weeks.