Waking up in Costa Rica comes with its own soundtrack: howler monkeys in the hills, waves in the distance and someone grinding coffee in the kitchen. Adventure, culture, nightlife, wildlife, real estate deals over long lunches, business meetings in beach cafés and food that tastes of sun and soil – it all blends into one Pura Vida lifestyle. A spoon of homemade almond butter on warm toast or stirred into a smoothie fits perfectly into that rhythm: simple, nourishing and just a little bit indulgent.
What is homemade almond butter and why does it feel like such a treat?
Homemade almond butter is nothing more than roasted almonds blended until silky, yet it tastes like a luxury spread. Warm, freshly roasted nuts release their natural oils and aroma, turning into a smooth, fragrant paste that shop-bought jars rarely match. You control everything – from the roast level to the sweetness – so it suits your taste, your adventures and your Costa Rican pantry.
How do you roast almonds for the best flavour?
To roast almonds properly, you simply warm them until they smell toasty and look lightly golden. Spread 4 cups of raw almonds in a single layer on a baking tray and bake at about 180°C / 350°F for 10–15 minutes. Give the tray a shake halfway so they colour evenly. Use them while they are still warm; that’s the secret to a butter that blends quickly and tastes wonderfully fresh.
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Use raw, unsalted almonds only
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Watch closely for the last few minutes to avoid burning
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Let them cool just enough so they won’t damage your blender
How do you make creamy almond butter at home?
You make creamy almond butter by blitzing warm roasted almonds in a strong food processor until they move from crumbs to paste to glossy butter. At first the nuts seem stubborn and dry, then suddenly they give in and become smooth – this is where patience is your most important ingredient.
Basic method:
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Tip the warm roasted almonds into a sturdy food processor.
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Process in bursts, scraping down the sides as they go from coarse chunks to a fine, sandy meal.
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Keep going: the almonds will start to clump, then loosen as their oils are released.
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If the mixture is too thick, add 3–4 tbsp of neutral coconut oil or another mild-tasting oil.
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For a softer, almost dessert-like version, add:
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a pinch of cinnamon
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a drop of vanilla
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1 tbsp maple syrup
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Continue processing until the mixture is thick, glossy and fairly smooth. Spoon into a clean jar and refrigerate. Properly stored, it will keep for up to three weeks, though most households finish it far sooner.
Are almonds really that good for your health?
Almonds are packed with nutrients that support brain, heart, skin and metabolic health. Ancient Ayurvedic practitioners were already praising almonds for sharpening the mind and supporting long life, and modern nutrition science has added its own approval.
Inside each almond – technically the seed of the almond fruit, Prunus dulcis – you’ll find:
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Magnesium: helps with normal blood sugar control and supports people with metabolic syndrome and type 2 diabetes.
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Vitamin E and other antioxidants: support skin, hair and cell protection.
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Healthy fats, fibre and plant sterols: linked with better cholesterol balance and heart health.
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A range of minerals: including copper, iron, calcium, manganese and phosphorus for strong bones, teeth and energy.
Eaten regularly in sensible amounts, almonds can form part of a lifestyle that keeps you surfing, hiking, working and exploring Costa Rica for many years.
How much almond butter is sensible to eat each day?
Most people do well with the equivalent of 20–30 grams of almonds a day, which is roughly 1–2 tablespoons of almond butter. Almonds are nutrient-dense and energy-rich, so a modest portion goes a long way.
A small daily serving can:
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keep you feeling satisfied between meals
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provide a steady release of energy for work and play
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fit into weight-management plans more easily than large handfuls of nuts
How can you enjoy almond butter in Costa Rica?
In Costa Rica, almond butter slips naturally into breakfast, snacks and even business life. Spread it thickly on pan casero for a quick bite before paddle-boarding, swirl it into a smoothie with banana and papaya, or drizzle a spoonful over yoghurt with local honey. It works on oat bowls, in energy balls for long property-viewing days and even in sauces for satay-style chicken skewers at weekend barbecues.
You can make your own at home, or pick up prepared almond butter in local health-food shops and organic markets – in Tamarindo, for example, you’ll find local brands such as Nutrición con alma at Organic and Natural Almacén. However you source it, almond butter links the wellness side of Costa Rican living with the country’s love of good, simple food.
FAQ: Homemade almond butter and almonds
Can I make almond butter without adding oil?
Yes. If you use freshly roasted, still-warm almonds and a powerful processor, the nuts will usually release enough of their own oils to become creamy.
What if my almond butter stays grainy?
Keep processing and scrape down the sides regularly. If it still looks dry after several minutes, add a teaspoon of oil at a time until it loosens.
Can I use other nuts with this method?
You can. Cashews, peanuts and hazelnuts all work well, and you can blend almonds with other nuts for your own Costa Rican “house mix”.
How long does homemade almond butter last?
Stored in a clean, sealed jar in the fridge, it should stay fresh for up to three weeks. Always use a clean spoon and discard it if it smells off.
Is almond butter suitable for vegans and gluten-free diets?
Almond butter made from nuts, oil and natural flavourings is naturally vegan and gluten-free, so it suits most modern eating styles.
A jar of homemade almond butter on the kitchen counter feels like a small promise to yourself: that your food will be real, your days will be active and your Costa Rican adventures will be fuelled by something more interesting than a packet biscuit. Whether you’re closing a business deal, scouting real estate or heading out to watch wildlife at dawn, one spoonful can quietly keep you going.
