Raw Recipe: Almond Butter
Making nut butters can be a little tricky. I used to think that I had to do them in my Vitamix, which would drive me batty with all the scraping down that was required. Other times, I would have a fail, only because I quit too early. I didn’t realize how much time it takes, and the process that the nuts have to go through. But if you have a little patience, you can make nut butters that are fabulous. You will never want to buy them again! Almond butter is a good one to start with.
I used my Kitchen Aid 12 cup food processor. It is a strong processor. The bottom warms up a little bit but if you are using an older processor, or a processor with a much weaker motor, common sense needs to prevail.
After 2 minutes it will look like this.
After 4 minutes it will look like this.
After 6 minutes it will look like this.
Around 8 minutes, the almond mixture will ball up. Just let it keep going.
At 10 minutes it has begun to redistribute, but it is not done yet. You want to wait until the oils get released.
At 12 minutes the almonds have released their oil and the butter is ready! If you want to add honey or salt, stir it in by hand.
*Chef’s Note: If using soaked, dehydrated (dried) almonds, you may need to add a little oil. This recipe requires the use of completely dry almonds.
Almond Butter
MAKES 1 1/4 CUPS ALMOND BUTTER
- 2 cups Almonds
- 1 tablespoon Raw Honey (optional)
- 1/2 teaspoon Sea Salt (optional)
- Place almonds in food processor. Process for 8-12 minutes. You will need to scrape down the sides in the beginning. If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before.
*Chef’s Note: If using soaked, dehydrated (dried) almonds, you may need to add a little oil. This recipe requires the use of completely dry almonds.
Eva wrote on April 26, 2014
You gave the advice to someone that soaked almonds are hard to digest- it is the opposite!!
Susan wrote on April 27, 2014
Hi, Eva, I believe that you read what I wrote incorrectly. I stated that soaking almonds will release the enzymes that make almonds hard to digest. Meaning if you soak them, they will be easier to digest. Cheers!
Imbra wrote on April 8, 2014
Soooo I made a huge mistake before processing the nuts. I boiled the almonds in order to peel the skin off, but I didn’t roast them in the oven – I just threw them in the processor as they were.. Obviouly, the result I got wasn’t butter but something I could only call as wet crumbs. Is there a way to save them? Or at least use them in some dish?
Any help will be hiiiighly appreciated!
Desiree wrote on April 5, 2014
I am thrilled to have this recipe!!! Thank you. One question. I wasn’t aware of dehydrated almonds. What is the difference between dried and dehydrated?…… Just more moisture removed from dehydrated? Thanks so much & happy weekend to you. 🙂
Susan wrote on April 5, 2014
Hi, Desiree, Soaking the almonds will release enzymes that make the almonds harder to digest and also start the sprouting process. Many people prefer to eat their nuts this way. If you want to use almonds that have been soaked, you have to dehydrate them completely dry for this recipe. Cheers!
Kerry wrote on March 19, 2014
Hi
Have just made this in my Vitamix. It’s the first time I’ve tried a nut butter. It took longer than I expected but appears to have worked. My problem is that the temperature of the ‘butter’ reached 95 Centigrade by the time it was ready! I admit I’m new to raw foods but it strikes me that 95C is not classed as raw. Help!
I’m chuffed to have discovered your site btw, there are so many amazing looking recipes, thanks for sharing 🙂
Susan wrote on March 19, 2014
I am not sure why it got so hot. Maybe try it in the food processor like in the recipe? The food processor doesn’t go as fast as the vitamix and doesn’t heat it that high. Cheers!
Chantell wrote on February 24, 2014
I would love to know how long it lasts for in the fridge
Susan wrote on March 1, 2014
It will keep for weeks. It is just almonds. Cheers!
Kathy wrote on February 19, 2014
Will using roasted almonds make a difference in any way? I would think it would add flavor to roast them first.
Thanks!
Susan wrote on February 19, 2014
Kathy, Since this is a raw site, I don’t use roasted almonds. But I am sure they would work. You might have to add more oil. Cheers!