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.
Tori wrote on March 6, 2012
Thank you so much for this recipe. We just tried it and LOVE it!!! We added some local honey. It did take us about 15 minutes total. My husband keeps commenting how good it is as he licks the food processing bowl clean 🙂
julie wrote on March 6, 2012
Hi! If this helps I make a small amount, 2 cups worth. I soak, then dry out on a towel for a few hrs. or even a day. Then I put spread onto my little toaster oven rack and keep on warm for around 5hrs. turning the almonds every so often. I don’t have a food processor so I use my daughter’s Oster 12 speed using the chop/grind speed. I split the almond amount into thirds and grind each at a time. This speed “pulses” the almonds so they don’t get all stuck by the blade, and I also spatula the sides every so often. Then I dump each third as it is ground as small as I like, into a dish. After all 3 batches are done I pour back into the blender and add enough olive oil to make it the consistensy I want. YUM! P.S. I add a pinch of salt and a pinch of organic cane sugar also to the blender as I am adding the oil. : >
raniarafie wrote on March 3, 2012
can i just ask a stupid question?
what does C stand for? x)
Susan wrote on March 3, 2012
C stands for cup. 🙂
katie wrote on March 1, 2012
thanks for the recipe! but perhaps i should have read these comments first… i soaked my almonds overnight and emptied the water this morning before going to work. when i got home i decided that i’d try making the butter, since i’ve been putting it off for days. i don’t have a dehydrator so i put them in my oven with the door open. the lowest setting is 170* so i really didn’t leave them in there too long because of the temperature. most of the nuts were still wet when i had begun making the butter. do you know if its possible to let my crumbly almond mixture dry out and retry this tomorrow? thanks
Sheri wrote on February 26, 2012
Thank you so much for this recipe! It took my almonds a few minutes longer, but it worked perfectly! I am so glad I tried it!
dijaw wrote on February 16, 2012
Hi, Great recipe…love the pics. I added the honey and salt after the almonds had released their oils and it had become butter. I did not hand mix as you recommended…(didn’t read that far)….and it did seize! But then, I just let it blend and the process repeated itself, until I again had a nice oily butter. Thanks so much for the recipe:))
elaine wrote on February 15, 2012
thank u this is great. the pictures really helped alot
elaine wrote on February 15, 2012
thanks 4 sharing! i am sooo happy. the pictures really helped alot.
yum
Pam wrote on February 13, 2012
You stated: “…If you do decide to soak your almonds (to release the enzyme inhibitors) you must dehydrate them dry before using.” Please share with me Why previously soaked almonds MUST be dehydrated. I can’t find information on that, and I’m really wanting to know this info that would be new to me. (PS – I do understand the purpose of soaking.) Thank you.
Susan wrote on February 13, 2012
Pam…Because the nuts need to be dry, not wet for this to work. Cheers!