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.
Judith wrote on September 7, 2010
I just made the almond butter. Excellent. I have a food processor with 4 speeds. It is necessary to process on the lowest speed, otherwise as it processes it all goes to the sides. It took 12 minutes. I stirred in 1 tbl of honey when it was finished. Thank you for this recipe.
Audrey wrote on July 20, 2010
Wow! I have made cashew and hazelnut butters in the VitaMix, but I have always struggled with the almond butter. And we love the stuff so much. I’m so excited that you posted the steps the nuts go through – now I see I’ve been giving up too soon. Thank you!
Lilianah wrote on July 14, 2010
you should use a hand blender! It makes butter in few seconds!
Susan wrote on July 15, 2010
Are you talking about an immersion blender?
Shels wrote on July 1, 2010
P.S. Sorry to double post, but I make this with almonds that have been soaked and dehydrated (and frozen) and it still works. 😀
Shels wrote on June 30, 2010
Shannon, you’re right, the almond butter that you buy has been heated, because (nearly) all almonds have to be pasteurized now by law, and even if it is raw, the almonds have definitely not been soaked. I order my almonds from a small farm in California, they are organic, non-pasteurized and so delicious. Anyways, to avoid “cooking” your butter, just switch off the processor every once in a while and let it cool, then proceed as usual.
Karina wrote on May 22, 2010
Thank-you for sharing your receipe I’ll try that as soon as purchase more organic almonds(Yum:)!
Love, light and blessings,
Karina
xoxoxoxoxo
Shannon wrote on May 14, 2010
I’ve got an old Braun. My son is really missing his almond butter (I’d read that those you buy have been heated, even if they say raw) and I’d like to make him some! I’m thinking of doing it all on high next time but I hate wasting the nuts only to find out it’s cooked again. 🙁 I’m wondering if this means I should bite the bullet and buy a new food processor.