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.
Gayla wrote on December 15, 2010
Wow! I just made this in my new food processor. It is amazing! SO much better than pre-made, jarred nut butters. My family thinks I am awesome! Thanks, Susan!
Susan wrote on November 26, 2010
Jenny…you have to use almonds for this recipe. Almond pulp will not work. There are responses from people who have made it above.
Jenny wrote on November 26, 2010
I have started making my own almond milk and have been keeping the leftover pulp in the freezer. When I have enough pulp I will defiantly be trying this recipe. I hope using the frozen pulp will work – Has anyone else tried this?
Cecilia wrote on November 1, 2010
Do you skin your almonds before mixing them? Would it destroy the butter if I used almonds with skin?
Susan wrote on November 1, 2010
I do not skin the almonds.
Dana wrote on October 18, 2010
I made this a few times with plain raw almonds and it was great. Then yesterday i tried it with almonds i had soaked and dehydrated. Totally didn’t work. Not wure why it wouldn’t work with soaked nuts, but it didn’t…
Susan wrote on October 18, 2010
Yes…sometimes you need to add a little oil if you are using soaked, dehydrated nuts.
Sim Garner wrote on October 13, 2010
I tried making raw almond nut butter today using soaked almonds I had removed the skin from. Like some of the other people I failed to process my long enough. It turned out grainy and the flavor was flat. I mixed it with maple syrup and cinnamon to make it taste better.
Thanks for the pictures, they make the time for processing make sense.
Christie wrote on October 1, 2010
I just made this this morning with soaked, dehydrated almonds in my Cuisanart food processor. It turned out fabulous! I did get a faint electrical smell from the processor, and it did heat up the butter some, but I just turned it off a few times and let it cool before proceeding. It also took longer than 12 min., but the result was great! I’m so thrilled! I tried to make butter before, but I thought I had to add an oil to the nuts, now I know it releases it’s own oil if you are patient. There are many smoothie recipes out there that call for a nut butter as a base, and now I don’t have to pay $16 for a jar of raw butter! Thank you!