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

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Comments and Reviews

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26 votes
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Just finished a batch in my 40 (yep, that's "forty") year old food processor (thanks to my mother-in-law from whom I inherited it). It worked beautifully and only got a bit warm. I did go hang up some clothes in the middle of the process, so that 5 minute rest may have helped cool it down a bit. I don't like sweets in my nut butters, so all I added was the salt and some coarsely chopped almonds so that it's now "chunky style". Thanks for such a good recipe!

26 votes
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Oh, good. I was worried you were going to say that it was this almond butter recipe that finally did your 40yo FP in :)

They don't make things like they used to, huh?

20 votes
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By running the FP continuously, the almonds are cooked and no longer raw. If the butter is warm or you are seeing steam, it is no longer raw. For maximum benefit, don't rush the process;)

24 votes
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How about clarified butter?

19 votes
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Would not be considered raw vegan PJ

25 votes
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Actually, neither would honey. Honey isn't vegan. Not that I mind (I love honey!), but I felt a need to clarify.

23 votes
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Totally true MF :)

22 votes
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Can you use something other than honey it is out of my price range.

26 votes
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Honey is out of your price range? You should find a local source!

You can omit the honey if you like

24 votes
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Hi, This works great! How long will this last in the frig? mmmmm, delicious!
Thank you!
Jim

22 votes
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5 days or so

24 votes
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I make almond (and hazelnut) butter in my 20-yr-old FP. it does start to heat up, but when it does I stop it and let it rest for a minute or two, then I blend again. I keep blending and stopping (and scraping) until it’s ready.

SO WORTH IT!

23 votes
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I love your new website - it is so pretty

25 votes
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Thank you!

23 votes
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I make almond (and hazelnut) butter in my 20-yr-old FP. it does start to heat up, but when it does I stop it and let it rest for a minute or two, then I blend again. I keep blending and stopping (and scraping) until it's ready.

26 votes
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Patience is a virtue, isn't it Karina? :)

27 votes
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I dont have a food processor. Can i ground the almonds in a grinder instead of a food processor? The grinder is 600 Watts. Thanks.

25 votes
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Nope, sorry, not going to work :(

20 votes
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Wow! It was like magic! It went through the exact stages you said it would! I know! Go figure! Absolutely delicious and soooo creamy! As usual, a fabulous recipe! Thanks ever so much!

25 votes
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It is crazy, isn't it! Glad it worked out well for you Ronda :)

21 votes
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Oh Laura-Jane...this is amazing! I have made this several times now and each time I have processed a little longer...oh does it get creamy!!! I also make my own raw jam with cherry's, raspberries, red grapes, and a little yumberry. I love being able to change those old childhood comfort foods into a healthy (and very delicious) alternative.

23 votes
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Mmm, Jamie, how do you make your own raw jam??? Recipe please!

24 votes
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I made some today, used agave syrup and cocoa and sea salt to try for chocolate. I think it needs vanilla, but it is edible. After reading this, I think I gave up too soon and stopped at the doughy stage- tastes a little like marzipan. Anyway, my Cuisinart got pretty hot, and steam was coming out of the mix, but it lived.

22 votes
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As long as it's still living, lol :)

25 votes
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I will be trying this recipe this weekend! Thank you!

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