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IngredientsEdit


DirectionsEdit

  1. In a non-stick skillet, place the almonds, and cook over medium heat for 3 to 4 minutes or until fragrant.
  2. Transfer the almonds to a food processor or blender, add a little of the oil, and process to form a smooth paste.
  3. Transfer the almond butter to a glass bowl.
  4. Fill the cavities of the celery with the almond butter.
  5. Wrap the stuffed celery with waxed paper.

Note Edit

Some stores sell fresh-ground almond butter ready-made if you don't wish to do this step.

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