Ready for the easiest almond butter recipe ever? Follow these step-by-step directions to learn how to make your own simple nut butter free of additives.
The first time I tried making almond butter was a bit of a disaster. The almonds were barely blended into the smooth consistency I imagined and I was convinced that my cheap-o food processor couldn’t handle it.
Flash-forward two years and I’ve finally found the key step to making the easiest almond butter – without wrecking your food processor.
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All you’ll need for this recipe is one pound of raw almonds. From there, you’ll want to bake the almonds for about 10 minutes. Though this step isn’t completely necessary, it makes the blending process a LOT easier because the almonds are warmed, and therefore their oils release more quickly.
Once the almonds are warmed, you’ll place them in your food processor and pulse on HIGH for two minutes. After two minutes, turn it off and scrape down the sides. You’ll repeat this process a handful of times until eventually the almonds have turned into smooth almond butter.
Tip: Be sure to put your food processor on the highest setting. Mine has a “1” and a “2” speed, and the “1” speed made the process take a lot longer. It will take 10-15 minutes until the almonds turn completely into almond butter, so be patient! It’s definitely worth it.
When it’s all done, enjoy the almond butter with an apple or by the spoonful – trust me when I say it’ll be hard to resist eating the whole jar!
Tip: Use your homemade almond butter for baking treats like Almond Butter Cup Cookies or Paleo ‘Peanut’ Butter Truffles.
Simple Almond Butter
Simple Almond Butter
- Baking sheet
- Food processor
- 1 lb. raw almonds
- Preheat oven to 250°F.
- Place almonds on a baking sheet and bake for 10-15 minutes or until almonds are warm.
- Put almonds in a food processor and pulse on HIGH for two minutes.
- After two minutes, turn food processor off and use a spoon to scrape the almonds down from the sides of the processor and stir the almond mixture.
- Repeat this process - pulsing the almonds for two minutes and then stopping to scrape down the sides - multiple times until the almonds have turned into almond butter.
- Store almond butter in a jar or air-tight container and store as you would regular almond butter.
(You’ll Also Love: 4-ingredient Almond Butter Cookies)