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
- 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
The Rawtarian
Oct 08, 2012
Raw Reese's Peanut Butter Cups for lunch? Now you're talking!! :)
LexiB
Aug 06, 2012
I am looking forward to this recipe and the comments help avoid some potential missteps. I am curious why the recommendation against using the VitaMix and BlendTec? I have both a FP and a Blendtec in my kitchen, but my intuition leads me towards using my Blendtec with its stronger motor. In fact making nut butters is one of the motivators for having it. Thanks.
paige
Jul 19, 2012
just made a little bit to try it out in a mini Cuisinart food processor. I LOVE it! I never need to buy over priced almond butter again, thank you!
Katie
Jun 05, 2012
Thanks! This worked perfectly ;) it turned out better than the $15.99 jars of raw almond butter I was buying from sprouts. I skipped thr salt and honey for this batch but will try it next time ;) thanks for the info about not needing to soak the almonds. I think all that processing breaks them down perfectly! It took a good 15 mins total off and on.
Almond Butter Girl
Jun 04, 2012
I am not sure why you need the honey and salt. Mine tastes great with just the almonds.
RoseGate
May 26, 2012
Do you think it is necessary to refrigerate nut butters after processing? And just to get your opinion, would you buy from a nut butter manufacturer who did not soak or rinse the nuts before processing?
Thanks
The Rawtarian
May 27, 2012
Yes, nut butters should be refrigerated
Sure, I would buy from a nut manufacturer who didn't soak and rinse. I don't always soak and rinse. It is better, but... not always realistic.
I don't buy nut butters much, I usually make them
Nicolette
May 25, 2012
I believe the honey and salt needs to be stirred into the nut butter with a spoon after it has reached the desired consistency otherwise it will cease up - exactly as Leslie experienced it.
The Rawtarian
May 27, 2012
I completely agree with Nicolette
Leslie
May 03, 2012
Hello. I tried this with almonds that I had blanched for about 30 seconds and then removed the skin. After processing for about 10 minutes it was still very dry and gritty so I added honey, thinking it would help gain the creamy consistency. I wound up processing for nearly 30 minutes and NEVER got a creamy consistency (even with olive oil, which I added in the last couple minutes). It wound up being gritty, hard, and oily. Do you think it is because I blanched the almonds, or because I added the honey too early, or possibly my very inexpensive Hamilton Beach food processor? I would like to try it again, but I'm afraid of having to throw away another two cups of expensive almonds. Any suggestions would be greatly appreciated.
Leslie
May 06, 2012
Hi again. I figured out what the problem was...I thought I should let you know. I made a second batch, and the almonds turned into wonderful, spreadable, butter in just over 8 minutes. Then I added about 1/2 Tbsp of raw honey and a pinch of sea salt. Within seconds of turning the processor back on, the almond butter clumped up and was no longer spreadable. So...it's the honey. For some reason it's affecting the nut butters consistency. I'm not sure why, but I know that it's either not a good idea to use the food processor to mix in honey or to add honey at all (not sure which). I hope this helps anyone else who might be trying to make nut butter.
The Rawtarian
May 06, 2012
Hi Leslie,
Thank you so much for your note. It helps to improve everyone's learning here when we post our successes, failures and learning experiences.
Thank you Leslie for making this website a better place.
Carrie
Apr 11, 2012
My first batch of almond butter didn't make it! My food processor started smoking like crazy and it tainted the taste. :( But, I used a different processor for the second batch and it's delicious! Just plain almonds and a pinch of Celtic salt. Thanks!
The Rawtarian
Apr 11, 2012
Lol you were brave to try it again after that debacle!
sandy williams
Apr 03, 2012
I made a batch of this delicious stuff (ignoring the not a blender warning) and burnt up a new kitchen-aide blender, 12 speed too. melted the plastic that holds the metal blade and washer. it was new so i took it back and exchanged it for a much higher priced Food Processor same brand. I made some no bake chocolate coconut cookies and used the remaining batch, so i will be making this for the first time in the new FP. Wish me luck! I will be soaking the nuts to soften them though before i begin this time around.
The Rawtarian
Apr 05, 2012
That is great that they let you take it back to the store!
Valerie
Mar 29, 2012
Do you need to soak the almonds at all first?
Thanks
The Rawtarian
Mar 30, 2012
No
Julie M.
Mar 24, 2012
Hi, It is pointless to take the time to prepare food when you aren't getting all of the nutrutional value from it that you can! This is the point of soaking or buying raw. Even if you cannot afford the higher priced raw organic foods it STILL is good to soak. Please read Jordan Rubins books (The Maker's Diet) and Sally Fallons (Noursishing Traditions). They both give EXCELLENT informtation on the "whys" of raw and soaked. This will help. Blessings! : >
The Rawtarian
Mar 25, 2012
Thank you for the recommendation Julie
Martha Galan
Mar 16, 2012
I made almond butter before in my magic bullet. But that was when it was brand new, now that's it's a few years old I don't know. So I'll make this again in my FP.
Martha Galan
Mar 16, 2012
Well forget the magic bullet and use the FP it makes much better almond butter!
The Rawtarian
Mar 16, 2012
I am glad they turned out well for you so far Martha :)
Martha Galan
Mar 16, 2012
I'm going to try your raw almond butter recipe in another recipe I found for raw fudge balls. Here's the recipe:
2 cups dates, pitted and soaked
2 cups raw almond butter
1/2 cup raw carob powder
With a food processor, blend the dates to a smooth paste. Add the remaining ingredients and process until smooth. Remove from processor and form into round balls.
Note: These will keep for a long time in the refrigerator.
Didier Beaumont
Mar 05, 2012
I used my Omega juicer to make the butter and it it awsome. Nice touch to put honey in... yummy... très bon!
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