Recipe Directions

  • 1. Place the almonds only (do not add the honey or salt) into your food processer.
  • 2. Food process your almonds. Keep scraping the sides. At first, the almonds will just be all powdery and you'll think you need to add liquids. But do NOT add any liquids. Just keep processing them and scraping the sides. Seriously, keep processing and scraping the sides for approximately ten minutes. (Yes, that's right, 10 minutes!!) You'll see that your almonds will eventually turn kind of doughy. Keep processing them... They'll turn buttery if you process long enough.
  • 3. After approximately ten minutes of food processing (could be a bit longer or a bit less depending on the strength of your food processor), your raw almond butter recipe is basically ready. Please wear ear protection, by the way! This is a long and loud process.
  • 4. Once you've got the consistency you like, add the honey and salt and mix by hand.
  • 5. Enjoy immediately. Store leftovers in fridge.

The Rawtarian's Thoughts

By The Rawtarian

Raw almond butter recipes are something of a myth in the raw food world. Why won't they blend well? What's the deal with all these bad raw almond butter recipes?

But I've got a raw almond butter recipe that does the trick.

Make this raw almond butter recipe in your food processor, not your blender, not your VitaMix and not your BlendTec. (Trust me.)

This raw almond butter recipe is simple and delicious. I love it spread on apples or raw crackers. Keep it in the fridge. It tastes best when it is served at room-temperature.

Note: Do NOT soak your almonds in advance. (Use dry, unsalted, unsoaked, unroasted almonds.)

This is a great replacement for peanut butter. And much healthier, too!

WARNING: DO NOT PROCESS FOR LONGER THAN 10 MINUTES TOTAL. IF YOU LET YOUR FOOD PROCESSOR GO FOR LONGER YOU MAY BURN OUT YOUR FOOD PROCESSOR'S ENGINE. BIG THANKS AND APOLOGIES TO S. WHO CALLED TO LET ME KNOW THAT THIS RECIPE KILLED HER BRAND NEW, NEVER USED KITCHENAID FOOD PROCESSOR THAT WAS NO LONGER UNDER WARRANTY :(

Recipe Photos

Nutrition Facts

Nutritional score: 89 out of 100
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • This recipe is an excellent source of Vitamin E.
  • This recipe is a good source of Protein, and Riboflavin.
  • This recipe is a noteworthy source of Dietary Fiber, and Iron.

Amounts per 40 g (1 oz) suggested serving

NameAmount% Daily
Calories 222 9 %
Protein 7 g 13 %
Fat 18 g 23 %
Carbohydrates 12 g 3 %
Dietary Fiber 4 g 12 %
Sugars 6 g
Calcium 93 mg 9 %
Iron 1.3 mg 10 %
Sodium 147 mg 6 %
Source: USDA

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Comments and Reviews

Top voted

328 votes
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Do you need to refrigerate? How long will it keep? (FYI - I have a super cuisinart and it took way longer than 10 minutes)

305 votes
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LOL Ooops baby look, I burned up my Food Processor trying to make you some coconut butter, mmmmm Yeah, i think that will work ***Winx***

Signed Me

T

300 votes
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Hi Beth, it will keep for at least 5 days in the fridge.

All

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This is just a thought. Is it possible that it takes such a long processing time until the heat from the motor/blades is transferred to the almonds, which in turn is releasing the oils in the almonds. What would happen if after, say, 5 minutes of processing, you removed and then heated up the batch externally (micro, oven, blow-torch) and returned it to the processor to complete the process. It seems like the heat build-up is your friend and enemy at the same time. Just kidding about the blow-torch.

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You could certainly try it, Jamie. But no 'cooking' allowed for this to be raw! :)

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Be sure to Monitor the nut butter while processing -- it can get Very warm - to almost Hot. When the processor bowl feels warm, I shut the processor off, leave it (the nut butter) to completely cool, then process a bit more. It can take a very long time to get a batch of nut butter, but it remains raw this way.

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Hi Terry, thanks for sharing those helpful tips!

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Hi , I just tried to make some almond butter with 2C of roasted dry almonds, some coconut oil, honey and even a bit of avocado oil but it didn't turn in to a paste.It's very dry and gritty still.Could it be my old General Electric food processor thats the problem here? Should I be buying a modern Ninja processor or something?

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Hi Danielle! You must follow instructions EXACTLY! :) Getting the almond butter to turn oily/ pasty is touchy, and you shouldn’t add any other ingredients until AFTER the almond butter has reached the consistency that you want. That was the problem.

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I made a batch (16 oz/500g) this morning. I did not use anything except raw almonds, no salt and no honey. You have to be patient when using a food processor, it takes about 25 minutes of running time. The trick is to let you processor rest and cool as often as needed. I let it cool every 5 minutes for about 15 minutes. I did not soak them and I did not remove the skins, just whole organic raw almonds..... it turned out wonderful!!!

From my research almonds and almond butter can be stored for months in the fridge. (or in a cool dark place as long as you do not get other foods mixed in, like jelly on the knife you dip in the jar) keep it clean by using clean knives or spoons

4 votes
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Curious to know if you can make this with pre-sliced almonds? I have a big bag of Member's Slection sliced almonds that I'd like to use. Thanks!

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You can use them, it will shorten the process. I always advise the freshest raw almonds you can find and to pay attention to the expiration date on the package.

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Hi Sarah! This recipe is pretty finicky – I am not sure whether it’ll work. Perhaps try a small batch (2 cups, packed) and see how it turns out!

4 votes
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I have found that its best to use the freshest almonds you can get your hands on. If their too old, the butter just doesn't turn out as well....just from my experience. :)

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Thanks for sharing, Loma! Good to know.

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leonie's Review

Raw almond butter recipe
5
5 out of 5

Just made this as my boyfriend has cut butter from his diet. It's incredible. I added a squeeze of lemon too!
Thanks for sharing :)

48 votes
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Hi Leonie! I'm glad this butter fits the bill with you and your b/f! :)

41 votes
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I just tried this for the first time. At first, it went really well! Then I added the honey and salt - and mixed it by hand. It seemed to back to the dough consistency. I put it back in the processor - and it's like starting over. Any tips?

29 votes
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Hi Lori! Then end product is pretty doughy...

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Mike's Review

Raw almond butter recipe
5
5 out of 5

The ist time I used just raw almonds - lovely gooey nut butter was the result.
2nd time I used 1 cup Almonds, 1 cup cashews and 1 cup Brazil nuts which I all soaked over night as many recipes on the net ask for this.
Currently I have after 30 mins of on and off blending (Vitamix blender) a steaming hot thick paste of expensive organic nut muck.
It smells like bread dough.....I'll be back in a minute - I have an idea!...

Now I know how Frankenstein felt with his first failed attempts ...
I thought in my wisdom that a little water and oil would lubricate proceedings and get this butter buttery!
However now I really have just a semi cooked yeasty smelling container of muck and and a rather annoyed at the cost (BUT HOW DO WE NOT LEARN BY EXPERIMENTATION!)of this tradegy partner who is giving me the evils and mumbling under her breath about waste and not thinking things through.
Is there any way of getting this train back on track or am I to sit amongst the wreckage?
HELP!

89 votes
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Lol! Awww bummer.

You probably won't get nut butter other than your Frankenstein butter lol.

BUT if this was me, I'd turn it into some cookies or fudge or something. Try modifying my brownie recipe by adding coconut and dates and cacao - https://www.therawtarian.com/raw-brownie-recipe

94 votes
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I love the idea of a food processor with a side scraper.

88 votes
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I hear you! :)

92 votes
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What brand Cuisinart Food Processor do you use? I have had trouble with my bowl breaking when I use my processor to make almond butter.

94 votes
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I used raw almonds that I had soaked for 8 hours, then removed the skins. They were still moist from the soaking when I put them into our new multi-blade Ninja. It crumbled the almonds, but they kept sticking to the side & after numerous scrapings, I transferred the almonds to our also new Hamilton Beach food processor. After a few minutes, it formed a ball which went around & around & rocked the food processor so hard that the lid unlatched ! That really freaked me out. I kept going another few minutes, but gave up out of fear of ruining the machine. I ended up with a doughy paste, which will most likely be my only attempt at making almond butter. I don`t know if they had been dry or if I had used roasted almonds, if it would have made a difference.

83 votes
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Hi Maggie,

Sounds like an epic adventure - but without a happy ending :)

Definitely want to use dry almonds for this one!

92 votes
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I made a batch of this the other day that just refused to turn buttery! I have made it successfully before but this time I used almonds that I had soaked and dehydrated. Its just a thought but may be soaking affects the oil content? Seriously I was processing for over 20 mins and then I even took it out and put it in the Vitamix. Still nothing but a paste. I even added oil!

Posted from The Rawtarian's Raw Recipes App

95 votes
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You got it Joanne... you don't want to use soaked almonds for this recipe.

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