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.
Britney wrote on September 17, 2010
Just made the recipe…delish!!!!. I love almond butter, it’s great to be able to make my own, thanks for the recipe:-)
Victoria wrote on September 13, 2010
Awesome! I’ll check the KitchenAid processors out. Thanks!
Susan wrote on September 13, 2010
I really love my kitchen-aid 12 cup!
Victoria wrote on September 13, 2010
Hmmm… I’d love to start making my Almond Butter rather than buying it, but don’t think my food processor will last long enough to make this. When I make date-nut torte base (raisins and walnuts) it heats up and smells like it’s burning. The plastic around the blades has several pretty good stress cracks so I do believe it’s time to replace my food processor. Any suggestions on a good sturdy one?
Thanks! =)
Paul wrote on September 13, 2010
I’ll check. Thanks.
Paul Myerberg wrote on September 13, 2010
Since California almonds aren’t really raw anymore per FDA regulations, where do you buy truly raw almonds and/or almond butter (if I get lazy)?
Susan wrote on September 13, 2010
I get my almonds, unpasteurized from my coop. They import from Italy. You can also find them on-line. I make all my almond butter but I am sure they have it at your coop.
barbie wrote on September 9, 2010
How long does almond butter keep Do you refrig. it?
Susan wrote on September 9, 2010
Yes, I keep it in the fridge. It will keep for at least a couple of weeks.
chris wrote on September 8, 2010
Should the almonds be pre roasted?
Susan wrote on September 8, 2010
Not if you want raw. 🙂