Begin by roasting the raw almonds in the oven at 165°C for 10 mins. This will help the almonds to begin releasing their oils and add a wonderful additional nutty flavor to the almond butter too. *See my notes on making raw almond butter.
Once roasted, leave the almonds to cool just for a minute or two (we want them warm but not hot) and add to a high-speed food processor or blender, add a pinch of salt and then blend until desired consistency. The longer you blend, the runnier the homemade almond butter will be.
You’ll notice the almond butter goes through a variety of stages while blending. First into powdery almond flour, second is a clumpy, thick paste, then a thick, slightly grainy almond butter, before becoming soft and creamy.
Give your blender/food processor a bit of rest if it’s heating up. I like to blend for 2/3 minutes, then give the machine a break for 10-20 seconds, scrape down the sides, and then blend more. Different machines will take varying amounts of time to fully process the butter, so don’t give up- It will happen. This process takes me roughly 10-15 minutes in my food processor and 10-12 in my Nutramilk.
Once you’ve obtained the consistency you like, transfer in an airtight glass container, allow to cool completely before closing the lid, and storing in the fridge for around two months, although it may last a lot longer.The nut butter will separate the oils and nut over time, simply stir the almond butter well before using it.
See my post for full almond butter troubleshooting!
Readers tip* If your nut butter it taking particularly long to blend, but has already reached the clumpy, thick dough/paste consistency. Remove this from the blender/processor and microwave for 30-45 seconds. Place back in the machine, and this tends to make the process go much faster.
You can use either raw or roasted almonds for your homemade almond butter. I prefer roasted, for the additional flavor.
If you’d prefer, you can sprout your almond by soaking them overnight first. Dry them out entirely either in a blender or dehydrator before blending, for raw almond butter.
From conversations with others, it seems that food processors provide better results of creamy nut butter. However, it takes longer to get them, in comparison with blenders.
I prefer to only flavor smaller portions (as additional ingredients will affect the shelf life). Add the extra ingredients once the almond butter is the consistency you prefer. You can then pulse once to combine or mix by hand.
For a simple, delicious twist, pop in homemade Vanilla extract or Vanilla Powder.
For a simple, sweet version, add your favorite natural syrup of choice (see notes section above regarding liquid sweeteners). By adding maple syrup and some sea salt, you can make a delicious caramel-like sauce.
Ground spices are a fantastic opportunity for flavor too—Cinnamon, cardamom, nutmeg, even possibly ginger or blends like pumpkin spice.
Superfood and freeze-dried fruit powders could also make for a beautiful addition to boost flavor and nutrients. Just remember that any powder will make the nut butter thicker.
Add cacao powder or coffee for a mocha/chocolate version.
Add some desiccated coconut for texture! (or blend coconut flakes into it for a more incorporated coconut flavor. You could also add a spoonful or two of homemade coconut butter.