Raw almond butter recipe

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 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. :)

Just downloaded your app :)

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.

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.

do I need to soak the almonds in water first?

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.

Posted from The Rawtarian's Raw Recipes App

hi there

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

thanks

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

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

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.