I love this. I made it last night; I processeded off and on for a little more than an hour. I would blend a little, go wash some dishes. Blend some more, go do a load of laundry, etc. I really did not want to overheat my processor. It is awsome. I made a "reese's peanut butter cup" by combining this and the one-minute fudge - and that is my luch!

Help! I have tried to make raw almond butter several times in my Ninja with no success. I have tried soaking the nuts, I've tried adding water, adding oil, you name it. It will not turn into butter! I had a theory that perhaps I need to buy a food processor and I see now by reading your recommendations that you ARE saying use a FP, not a blender. So I guess my theory is correct?

I found a recipe for cashew butter that we've made several times that uses a bit of olive oil and orange juice in addition to the nuts etc. I'll never buy cashew butter again. The vita-mix has no problem with it.

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Is there a way of making this and storing it; I was thinking of giving it as gifts but if you have to keep it refrigerated, that does not help. I buy raw almond butter on the shelves so there must be a way, would love any insite

Do nuts have to be soaked???

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I just made a jar of almond butter in my Vitamix in 2 minutes...YUMMY!

3 cups of raw, organic almonds... that's it...start on variable 1, increase to 10, switch to high setting, then continuously tamper down for the full 2 minutes. You will actually hear the Vitamix change tone when it's finished. The Vitamix only got a little hot and the almond butter was a little warm.

RESULT: a really creamy, yummy almond butter! That's it! ENJOY!

P.S. my Vitamix is just fine, no issues.

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I think its great that you respond to most everyone! I just wanted to make a suggestion- maybe there is a way to have your web developer send an automatic email to the people you respond to, letting them know you responded?

I've been making almond butter but have never added raw honey. I'll be trying this, thanks! One note: I had no idea it only lasted 4-5 days. I have kept mine much longer than that and it is fine. At least I think it's fine. Wouldn't I know if it went rancid? I'm still here so it must not have been deadly. LOL

Hi there Folks, Well I have just done this "Raw Almond Butter" & it has turned out Great!! Mind you you definitely have to blend it for a good 15 minutes or so. Stopping and starting it frequently, but it's worth seeing it changing from powdery to doughy. I then added 1 cup of cooked Chickpeas and continued to blend and scrape it. Adding a 1/4 cup of boiled water along with 2 tbsps honey and 1/2 tsp salt. Blend all that slowly but surely, until you get the right consistency come around the corner. It does...looks good and taste excellent!!!So here is my recipe try it and let me know folks.
"Tania's Healthy Almond Butter":
1 cup of almonds , 1 cup cooked chickpeas, 1/4 cup boiled water and 1/2 tsp salt.
Follow the process as above and most important have a chair handy to sit down on throughout the whole process.......From Tania.

Hi there!! I'm looking to try and make almond butter but I do not have a food processor. What would you recommend so that I can handle the process? Also... I was wondering if you could make multiples and seal the cans?

This was so easy and SOOOOO good! Why didn't I try this years ago? My FP did get hot, but I would stop, scrap and let it cool for a minute or two. At first I only made half a batch, but when I tasted it, I made a FULL batch!! My boys loved it too! Thank you so much for sharing!

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

My first attempt to make almond butter : half an hour of blending (with short breaks so my FP could rest) and still no cream :( I gave up and added water - and now I have white almond butter - tastes ok but not exactly same as the one I buy...

I am new to raw food diet but I am loving it so far. The almond butter was so easy to make and I have a very inexpensive food processor which thankfully did not over heat. I am glad I found this website, the recipes look fun and easy. Thank you for sharing :)

Hi,
I was trying to make almond butter with raw almonds...I even doubled the recipe.. I got the brilliant idea of adding coconut oil to the raw almonds in the food processor since I had tasted this combination before and really liked it...well it doesn't seem to be coming out right and I'm worried I ruined the almond butter? :/ is there anything I can do to save this as I really don't want to throw it out? I did read your comments too late about adding the ingredients at the very end. Would you recommend anything for me to do? Thanks.

Please mention at the begininnof the recipe that soaking is required, some people don't assume that

I usually put my almonds in a plastic bag and put it on a rock slab, and take a nice
flat smooth rock that fits in the palm on my hand, and crush them on the flat
rock at the bottom, and they end up in powder and tiny chunks. Saves the stress on the
food processor. Thanks for your helpful site.
Julia

hi there

thanks for the recipe! how do companies make nut butters commercially (just out of curiosity!)

thanks

With all that FP processing,does it not heat the almonds a bit?Have not tried this recipe yet,but have tried without first roasting almonds,to get them to the consistency of store bought nut butters,with no avail.

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do I need to soak the almonds in water first?

I made toasted almond butter tonight in my old Cuisinart Food Processor in about 8 minutes. It turned out great---creamy with no equipment meltdown!!
I toasted the almonds so the butter would last longer in the fridge, made about a half batch (used about 1 1/2 cups of nuts, and the BIG THING I DID Differently, was that I started with sliced almonds.
I live in a very small town , so I used the almonds available to me at Walmart--Fisher brand, Chef's Naturals. I thought I would invest only a small amount of money until I had tried the process. They were about $6 a pound.

Anyway, my result was wonderful--I am sure that starting with sliced almonds was the key.I did not add any oil as I processed the almonds, but I added a touch of salt and nothing else when the butter was done.
Thank You for your help. I would not have known that I needed to Process and Process until it became liquid if I had not read your comments.

I used a Cuisinart 9-Prep Food Processor. It heated up after about three minutes, so I finished the last seven minutes in 1.5 minute increments cooling the machine down in between use. I used three cups of almonds. It was VERY loud at first so I covered the machine with a towel to muffle the sound. It was dry about half-way through the process it took on a crunchy butter and then creamy butter texture. Taste good as is but added three tablespoons of raw agave nectar, three pinches of pink Himalayan sea salt, and nine drops of raw vanilla flavor. It fit easily in a two cup container. It was very crumbly when spread so to give it a spreadable texture I mixed in about .5 cup of raw coconut oil. It fit back in the two cup container to the top. It is a very good butter. Much better than any store bought variety and much cheaper too. Very yummy and well worth the effort. I made it to take on a camping trip this week. Me celery, cherries, and the woods.

Just downloaded your app :)

I process my soaked Almonds and Macadamia nuts through our, twin stainless steel gear juicer. I then blend the butter, in my Breville kitchen whizz, which has a quade blade.
I blend it with a bit of hemp oil, macadamia oil or black seed oil ( Nigella Sativa oil). I like the texture of it being cold pressed first, then blended. Everyone who has tried it likedit too. :)

My Cuisinart worked like a charm. Once it started to form a ball i turned it onto my dough setting. Tastes amazing and has amazing consistency. Thanks for the recipe. I will pass it on to many of my raw foodie friends :)

I make raw Almond/Brazil nut butter about once a month. I soak the nuts overnight and then dehydrate at 105 degrees for 20-24 hours. I use a Cuisanart food Processor to grind the butter to the consistency that I prefer but I use a thermometer to monitor the temperature as I grind. When the temperature of the butter reaches 100 degrees, I let it cool off in the fridge or freezer before continuing. I add more almonds and brazil nuts as I go along. I usually make about 6 cups a batch.
I use far more nuts than what your recipe calls for but wouldn't overheating of the butter in the food processor still be a problem?