Ingredients

1 1⁄2 Cups Washed Whole Almonds
1⁄2 Cup Argan Oil (possibly a teaspoon more) 3 Tablespoons Warm Raw Honey
Pinch of Salt
1 Cup Pomegranate Seeds
2 Slices of Toast

Method

Preheat your oven to 190C. Spread the almonds on a baking tray and roast for approx. 10-15 minutes until they are crunchy. Allow the almonds to cool and grind in a spice grinder. Once the almond has a glisten to it and is ground to a paste transfer to a blender. Slowly pour in the argan oil. This must be done at the lowest speed. The paste should have a gooey consistency.

After all the argan oil has been added, repeat with the honey. Add a pinch of salt and taste. If you would like it sweeter, add more honey.

Slice and Toast the bread. Spread the almond butter on the toasted bread and sprinkle the pomegranate seeds over.

Keep remainder in a tight lidded jar. It will last at least a couple of months.