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

All

97 votes
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i always boil almonds before eatting them. it kills the bacteria, & i like the soft texture. question: i want to boil my almonds & make almond butter. i assume they must be dreid out first. i have a 7 speed silox blender. will that work? what is i put the almonds in there damp, & just make enough butter for one sandwich?

55 votes
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Hi Lauren, yes, do dry them out first.

65 votes
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Hi Maryann,
Do you mind telling me which Whole Foods store you shop at? The organic raw almonds I buy at the Sauganash store in Chicago (Peterson & Cicero) and most other Chicago WF stores charge $14.99-16.99/lb. for both the Italian and domestic. If they are charging $11.99 in another market I'm going to give them hell for overcharging us here in Chicago! Thank you :)
Mary Ellen

13 votes
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If you feel that the unit is overheating then you should turn it off to give it a break. Perhaps after 5 minutes

14 votes
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hmmm how did you handle the almonds - if at all - before grinding them to butter?
Did you soak, dehydrate or peel them?

13 votes
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Important note:
Sometimes a recipe calls for soaking/rinsing the seeds or nuts immediately before using. This is important for two reasons: remove enzyme inhibitors and funky tastes. Also, soaking may be necessary in order to soften the nuts.

However, in the case of these almonds though, I do not do anything to the almonds beforehand. I definitely don't peel them. You could certainly soak them and rinse them to remove the enzyme inhibitors, but then I'd make sure they were dry. To be honest, I don't bother doing this with almonds for some reason. I just take dry almonds and throw them in my food processor.

12 votes
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I was listening to Dr. Bob Marshall, PhD, describe how that all nuts today are coated with some substance by the manufacturer. He says he "never eats any nuts without soaking them overnight in water, first." He states that he then pours the water off and rinses the nuts before eating them. His website is www.qnlabs.com. There are digital recordings at this website, but probably no specific recording on this subject. This information is just "thrown in" every so often on his radio shows and the mp3 downloads. Thank you for your website and information.

12 votes
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Thanks for sharing Betty - we always soak all of the nuts so we get the most nutrients and easier to digest....and always organic.....still - we soak them in water with a few drops of Lugols Solution (iodine solution) - which is a germicide - cuz you never know! Plus it also adds a little iodine to our diet :)

14 votes
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Thank you for the recipe. I will try it. It is very easy to make.

16 votes
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try the same recipe with raw walnuts, add 1 tsp cinnamon decrease honey 1 tab, much quicker takes a few minutes to prcess into a creamy texure

13 votes
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Netty, have you tried it yet? I've heard some people say that they have difficulty with their food processor overheating, but I haven't had any trouble myself, even though my food processor is cheaper.

22 votes
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you can put nuts straight through a champion juicer and you get instant nut butter. Almonds need to be fresh ish if too old they are dry and it will be crumbly. Brazil nuts are oily, can add them to almonds. Cashews awesome on their own

24 votes
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Great tips Natasha! I will have to get me one of those juicers. Sounds awesome.

Thanks for sharing. It's comments like yours that make this place great!

33 votes
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What food processor do you use for almond butter making?

36 votes
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Here is the cheap food processor that I own - it gets bad reviews on Amazon but it's cheap and it's the one I've been using for almost 4 years! I don't have a problem recommending it, it's the Black and Decker Quick and Easy: http://tinyurl.com/avdwva4

46 votes
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Why can't I use my vitamix to make almond butter?

48 votes
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Hi Yum, It just doesn't work out very well - especially because the carafe is high and the blades are small. In general, blender is for smooth, liquidy things (sauce, pudding, smoothie, soup) and food processor is for dryer items (brownies, cookies, pie crust, etc). Almond butter is somewhere between the two extremes (liquid and dry) but it works much better in FP.

41 votes
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I have a VitaMix nut jar. Can I use that make this?

20 votes
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Vitamix does work.. I used to work for Hopkins agriculture out of California. we made RAW almond butter by the bucket loads in a vitamix =] but the. the vitamix works best if the almonds are roasted first. but then its not raw haha

28 votes
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I have a vitamix....my nut butter (soaked and dehydrated hazelnuts) is kind of doughy...any recommendations on how to fix it? I actually tried to ,ale a Nutella alternative and used coconut oil, coconut cream & raw cacao powder...but this stuff is not spreadable

23 votes
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Hi Troye, Mine turns out to be somewhat doughy as well

25 votes
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Hi Geena, I totally agree about the roasted-first bit - that is what my understanding is as well - that in order to make in a vitamix they should be roasted first (which isn't raw, as you stated). Thanks for sharing your insider knowledge! What's Hopkins?

14 votes
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Love it... thanx for sharing this :)

16 votes
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My pleasure David

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