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.
andrew wrote on January 8, 2014
Hi _ I just did it. My wife and I have been eating Maranatha Raw organic almond butter
for years but it is so expensive.
The recipe worked well – it did come together at the end. Great consistency but the
almond flavor is less than store bought. I wonder if the Whole Foods bulk almonds
are to blame. Anyway – not sure I would do it again but it’s nice to know it’s possible
Thanks
Kurt wrote on November 14, 2013
Thank you for sharing how to make almond butter. I knew there was a way to do it without adding a neutral oil. Your explanation with photos was most helpful. I was a bit surprised by the amount of heat produced during the processing yet the outcome was a lovely, smooth almond butter. Now I’m ready to make your cinnamon orange energy bars. I really enjoy your website, beautiful design and easy to make tasty raw recipes. Keep up the good work!
Kate wrote on October 23, 2013
So I made a much larger batch in my Cuisinart, and word to the wise, it didn’t work! It wouldn’t break up after it formed a ball. So I had to split it up into smaller batches and then it got creamy. I was using raw almonds. Contemplated adding oil, but it worked without once I went to smaller amounts. LOVE the result! 🙂
Renee wrote on September 2, 2013
Sorry, just found the answer to my question
Renee wrote on September 2, 2013
What’s the shelf life, please?
Debbie wrote on September 1, 2013
I also will have to use a blender. How will the directions be different? What will I need to do different? Thank you!
Susan wrote on September 2, 2013
I have done this in the vitamix. It is very fast but gets pretty warm. You need to scrape down the sides frequently.