Ingredients

• 200 g blanched almonds (skinned)
• 150 g high quality white chocolate
• 2-3 tablespoons rapeseed or sunflower oil
• pinch of sea salt
• a few drops of almond extract (optional)

Preparation

1. Roast almonds: preheat oven to 160°C, spread almonds on a baking sheet and roast for about 8 minutes, without browning, cool.
2. Blend cold almonds in a mini blender (food processor) until they start to release oil and turn into a smooth, liquid paste.
3. Add oil and salt. Blend for a bit longer for perfect smoothness.
4. Add liquid and cooled white chocolate (melted in a water bath or microwave) and mix thoroughly / blend. Pour into a jar and set aside for a few hours until set.