Recipe Directions

  • 1. Place the almonds only (do not add the honey or salt) into your food processer.
  • 2. Food process your almonds for five minutes, stopping every 1 minute to scrape down the sides. (Almonds will just be all powdery and you'll think you need to add liquids. But do NOT add any liquids.)
  • 3. Continue processing almondsfor an additional 15 minutes.(Yes, that's right, 20 minutes total!!) Almonds will eventually turn dough-like, then whipped, and then finally, they'll turn buttery and identical to store bought almond butter if you process them long enough! (Scroll down to "Thoughts" for a minute-by-minute play by play!)
  • 3. After approximately 20minutes of food processing (could be a bit longer or a bit less depending on the strength of your food processor), your almond butter is ready.
  • 4. Transfer creamy, spreadable almond butter to a jar or bowl. Then, optionally, add the honey and salt immediately and then stir 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!

Please wear ear protection, by the way! This is a long and loud process.

Note: Note all food processors are up to this task. There is a small chance that your food processor's engine will burn out during this process, particularly if you have a cheap one. Consider letting the motor pause for a few 20 second intervals during this process to let your food processor cool down a little.

Note re: photograph: The almond butter in this photograph is a bit too chunky! Keep processing until you get the texture of store bought spreadable wet butter. I need to update this photo but I haven't gotten around to it yet!

Laura-Jane's Notes using her Cuisinart Classic Food Processor:

  • First 5 minutes: Need to scrape the sides every minute or so to ensure the mixture is evenly distributed. (Important.)
  • 5 minutes: Sticky, beginning to ball together.
  • 6 minutes: Formed a big ball. (Might need to stop briefly and bust up the ball.) 
  • 8 minutes: Doesn't need any more interference from here on. Now, little sticky crumbs.  
  • 10 minutes: Big hot sticky dough ball!
  • 11 minutes: Starting to look whipped!
  • 12 minutes: Getting wet.
  • 14 minutes: Getting smooth and creamy!
  • 16 minutes: Similar to above.
  • 17 minutes: More spreadable, almost store bought.
  • 18 minutes: As spreadable as store bought!
  • 20 minutes: Yep - it's perfect! Same texture as store bought but a little lighter in color.

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 35 g (1 oz) suggested serving

NameAmount% Daily
Calories 206 8 %
Protein 7 g 13 %
Fat 18 g 23 %
Carbohydrates 7 g 2 %
Dietary Fiber 4 g 12 %
Sugars 1.7 g
Calcium 92 mg 9 %
Iron 1.3 mg 10 %
Sodium 1 mg
Source: USDA, The Rawtarian

Print This Recipe (PDF)

Feature available to TRK Members.. Join today to unlock instantly.

Comments and Reviews

All

61 votes
+
Vote up!
-
Vote down!

Caleb's Review

Raw almond butter recipe
4
4 out of 5

I love peanut butter but I have been looking for a healthier alternative. I think I have found it. Thank you for sharing.

57 votes
+
Vote up!
-
Vote down!

My pleasure Caleb

29 votes
+
Vote up!
-
Vote down!

tiffp's Review

Raw almond butter recipe
4
4 out of 5

Yippee this worked! Everyone's comments were super helpful (wait for the ball, keep scraping, etc). And the admonishment NOT to add the liquids till after! Thanks for another great one!

38 votes
+
Vote up!
-
Vote down!

We are rife with admonishments here lol. Glad it worked out well for you Tiff!

41 votes
+
Vote up!
-
Vote down!

I would like to know should the nuts be soaked to remove the enzyme inhibitors and then dried out in an oven or dehydrator?

48 votes
+
Vote up!
-
Vote down!

Hi Reeal, many raw foodies suggest doing so, and go for it if you have the time. I personally don't soak because it's not realistic for me.

(In my recipes, it's only necessary to soak if I explicitly state a need to do so in the recipe/directions)

73 votes
+
Vote up!
-
Vote down!

I made some almond butter in my 12 cup KitchenAid FP and it took 13 mins to make. I used a timer & scraped down the sides every 2 mins and then after 12 mins I put an 1/16 of a tsp of sea salt in the shoot of the FP when it was turned on, then let it run another 30 secs. Turned out great!

Posted from The Rawtarian's Raw Recipes App

72 votes
+
Vote up!
-
Vote down!

Awesome Sara. Great tip. It's comments and feedback like yours that make this website (and app) great!

104 votes
+
Vote up!
-
Vote down!

Hi, I made nut butter this afternoon with just raw almonds in a processor and I processed for around 15 mins and the result is a butter but a very dry nut butter not like the nice oily butters you can buy in jars... Is this as good as it gets or could I have done something wrong?

81 votes
+
Vote up!
-
Vote down!

It may be the type of food processor that you use. I use a Cuisanart and I do get it to that "nice oily butter" consistency. When I start out, I have to keep stopping and scrapping it off the sides. After a few minutes of processing a good part of it turns into a greasy ball that travels around and around. It then breaks up and looks like the picture above. After a few more minutes of blending, it finally looks like nice oily almond butter. In order to keep it raw I monitor the temp stopping when it reaches above 100 degrees. I let it cool in the freezer or fridge before continuing.

I haven't paid close attention to the exact amount of processing time but the newer the blade in the Cuisanart the quicker the nuts turn to butter.

20 votes
+
Vote up!
-
Vote down!

Hi! What model number is your Cuisinart food processor? I have gone through 2 Hamilton Beach food processor bowls. They have both cracked while I have made almond butter. I am trying to find a quality one that can take my almond butter making obsession. I make it every couple of weeks. :) Thanks!!

20 votes
+
Vote up!
-
Vote down!

Interesting! I had this cheap FP for years and never had a problem with cracking - and I abused it haha

Black and Decker Quick and Easy: http://tinyurl.com/avdwva4

74 votes
+
Vote up!
-
Vote down!

Great tips John. Thank you for sharing. It's comments like yours that make this place such a great resource for all.

72 votes
+
Vote up!
-
Vote down!

As good as it gets, Claire!

96 votes
+
Vote up!
-
Vote down!

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?

61 votes
+
Vote up!
-
Vote down!

Hi John, sounds delicious. What do you eat your nut butter with? Good tip about pausing and cooling!

77 votes
+
Vote up!
-
Vote down!

I usually use it for raw smoothies. For example, I make a raw chocolate smoothie that consist of 2 bananas, 2 cups water, 2 tbsp raw cacao, 3 Medjool dates, and 1/4 cup Almond/Brazil nut butter. Sometimes I will change it up a little by adding only one date and adding 2 tbsp of Lacuna Powder and/or 2 tbsp of Chia seeds.

65 votes
+
Vote up!
-
Vote down!

Sounds delicious John

153 votes
+
Vote up!
-
Vote down!

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 :)

151 votes
+
Vote up!
-
Vote down!

Awesome Leah!

162 votes
+
Vote up!
-
Vote down!

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. :)

157 votes
+
Vote up!
-
Vote down!

Sounds delicious SpiritDancer! Interesting oils, I've never tried macadamia oil

152 votes
+
Vote up!
-
Vote down!

Just downloaded your app :)

162 votes
+
Vote up!
-
Vote down!

Hope you like it, SpritiDancer! I find it super handy. Super duper handy!

153 votes
+
Vote up!
-
Vote down!

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.

Leave a Comment or Review