Raw almond butter recipe
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Prep Time
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Total Time
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Shelf Life
20 days in fridge -
Rating
5/5 (from 8 ratings)5
Ingredients
- 2 cups almonds
- 2 tablespoons honey (optional)
- 1/2 teaspoon sea salt (optional)
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 RawtarianRaw 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.
Nutrition Facts
- 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
Name | Amount | % 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 |
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Comments and Reviews
All
Helen
Jun 25, 2015
Hi, I have just made my second batch of your almond butter and this batch has turned out a bit thicker than the first batch which was delicious and really easy to make following your recipe and the great tips, my question is, would it be ok to put it back in the food processor and if so will this make it creamier?
Thank you
The Rawtarian
Jun 28, 2015
Hi Helen, if this happens again, yes, by all means, put it back! But put it back before adding the honey and salt.
Helen
Jun 29, 2015
Thank you, it is still delicious, just somewhat thicker.
The Rawtarian
Jul 01, 2015
Awesome. We want it to taste good!
Helen
Jul 27, 2015
Helen 's Review
Raw almond butter recipe
Hi agin, I just had to let you know that I have just made this again this morning, I took your tip that if you leave it longer it will be creamier and it is absolutely perfect, however as s others have said it does take longer, along with scraping down the sides I took nearly 30 mins, I have a Kenwood processor.
The Rawtarian
Jul 30, 2015
Thanks for sharing your experience, Helen. I'm so glad it turned out for you the second time round!
Jamie
Apr 11, 2015
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.
The Rawtarian
Apr 20, 2015
You could certainly try it, Jamie. But no 'cooking' allowed for this to be raw! :)
Terry
Apr 07, 2015
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.
The Rawtarian
Apr 07, 2015
Hi Terry, thanks for sharing those helpful tips!
Danielle
Mar 23, 2015
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?
The Rawtarian
Mar 29, 2015
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.
Liz
Mar 11, 2015
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
Sarah
Jan 31, 2015
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!
Liz
Mar 11, 2015
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.
The Rawtarian
Feb 04, 2015
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!
lorna
Nov 11, 2014
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. :)
The Rawtarian
Nov 15, 2014
Thanks for sharing, Loma! Good to know.
leonie
Sep 08, 2014
leonie's Review
Raw almond butter recipe
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 :)
The Rawtarian
Sep 09, 2014
Hi Leonie! I'm glad this butter fits the bill with you and your b/f! :)
Lori
Aug 30, 2014
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?
The Rawtarian
Sep 23, 2014
Hi Lori! Then end product is pretty doughy...
Mike
May 12, 2014
Mike's Review
Raw almond butter recipe
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!
The Rawtarian
May 12, 2014
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
Wholesale Nuts
Apr 14, 2014
I love the idea of a food processor with a side scraper.
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