First of all you'll need to activate your almonds. Place in a bowl of water with an added pinch of sea salt and cover with water. Soak for 24 hours.
Rinse the nuts, then place in a dehydrator or very low oven for 8-12 hours to dry. I used my Optimum P200 at 35℃ for 8 hours. You want to dry them, not roast them.
Place the dry nuts in a blender or food processor and blitz to a flour consistency. I used my Optimum G2.3 induction blender.
Continue to blend on a medium setting, adding the salt, coconut oil and honey when the mixture becomes too thick to move. You will probably need to scrape down the sides from time to time.
Blend for a few minutes until the you have a dark oily grainy mixture.
Add the pears and vanilla extract then blend again for 2-3 minutes or until the mixture becomes pale and smooth.
Activating the almonds is not necessary, but it's said to make the nutrients more accessible.Keep in the fridge for a month but once opened consume within a week.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.