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6 Serves
30 Mins
Preheat your oven and spread the almonds on a baking sheet, then roast until golden brown.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
36 µg / 400 µgCalcium
217 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
217 mg / 420 mgPhosphorus
386 mg / 1,250 mgPotassium
601 mg / 4,700 mgSodium
99 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
10 g / 28 gSugar
27 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Allow the roasted almonds to cool slightly, then place them in a food processor and pulse until they form a fine, smooth paste.
Slowly drizzle the argan oil and honey into the food processor while blending until the mixture reaches a smooth, pourable consistency.
Add a pinch of salt to the mixture and pulse once more to incorporate, then transfer to a serving bowl.
20
g31
g22
g
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Turkish