Homemade Almond Butter

This recipe is so incredibly easy, you are going to wonder why you purchase store bought almond butter!

Like I said in my regular blog from today, this is the BEST tasting almond butter I have ever had. Hands down! Fresh really does make a difference, and so does preservative free πŸ™‚

1 Tablespoon of this Almond Butter has: 80 calories, 7.5 grams of fat, 3.5 grams of protein, 2.5 grams of carbs, and 2 grams of fiber.

Almonds are the healthy fats! We need these to fuel our bodies and speed up our metabolism. So enjoy this healthy treat

For this recipe you will need:

-2 cups of raw unsalted almonds
-a food processor
-patience πŸ™‚

ONE ingredient!? Really? What’s the catch? NOTHING!

You are going to start by pre-heating your oven to 350 degrees to roast your almonds. Just place them on a cookie sheet

Space them on the pan

I only cooked these for 7 minutes. I didn’t want them too dark

Get your food processor…

This is a cheap $35 food processor from Target. I use it almost every other day, and it does the trick!

And dump in the almonds (they don’t have to be completely cool) It actually tastes better nice and warm!

Cover with the lid and turn it on

Takes a second!

After about a minute it will turn into this:

Looks like almond meal

Now here’s where you might lose patience. This takes about 12 minutes to form into a butter. Every minute or so just take off the lid and scrape the sides of the bowl to make sure all the almonds are reaching the blades.

After 3 minutes

Starting to look like sand

After 4-5 minutes. Don’t quit! Things will happen soon I promise!

A sandy dough

Around minute 5 or 6 you will FINALLY see the oils release!

The oils are starting to release!

Keep going…

After 7 minutes or so

Make sure you are stopping to scrape the sides

Sometimes this will clump to one side, this is a good sign things are about to happen!

Around minute 10-11…

Really starting to look like almond butter!

Minute 12!

Creamy almond butter!

Now spoon this heavenly spread into a jar

I put a little label πŸ™‚

Homemade Almond Butter!

Now, you HAVE TO keep this guy in the fridge. I know, no one likes refrigerated almond butter. This stuff has ZERO preservatives, so if you do not refrigerate it will go bad quickly, and you could get sick.. So don’t do it!

I lost my lid, so I used plastic wrap (double layered) and placed a tight rubber band on the top to secure it

Keep me in the fridge!

It’ll keep for up to 4 months. If it lasts that long!

Eat this on ANYTHING. Toast, crackers, oatmeal, bananas, apples, rice cakes, or just plain out of the jar πŸ˜‰

Happy eating…

XOXO With a Cherry On Top,

-Minnie

 

 

Comments

  1. I tried your homemade almond butter today. And proud to say it turned out awesome! I added a smidge of honey to it for some sweetness as we are fans of honey peanut butter/almond butter. Even my oldest child who is so darn picky loved it!

  2. I just made this for the first time! wow! so cool!!! y does homemade almond butter have less calories than store bought?
    also iv seen homemade recipes that tell you to add oil… y is that, bcuz this worked amazingly!!!! thank you!

    • Basically the oil is added to make it creamier, but it adds calories. I make it myself because even the almond butters that claim “all natural” still add things like salt and palm oil. While those are natural, I just want the darn almonds blended! So I make my own πŸ™‚ I’m glad you liked!

  3. As soon as I saw this I ran out and bought almonds! Love it! I will never buy almond butter again! Thanks so much for posting this!

    • Yay! Make sure they are GOOD almonds. Really makes all the difference. I once bought in bulk from BJs because they were cheaper and the almond butter didn’t taste as good. The large organic almonds are totally the best!!!

  4. Is there any way to preserve the almond butter I jars? In order to store it in the pantry?

  5. I have a question. Should the raw almonds be blanched or unblanched ?
    I want to make my first homemade almond butter.

    • I don’t blanch mine, but I will sometimes roast them for 5 minutes before I do the almond butter to give it that roast-y taste!

      • Thank you!

      • Thanks Katie, I watched and sniffed as I roasted them and ended up roasting them for 10 minutes – the kitchen smelled wonderful. I used your photos to guide me with the food processor – it got quite hot so I let it rest a few times to cool down. I also added 1 tsp of Sea Salt and 1 tsp of sugar to 500 grams of almonds. It’s stored in the fridge and it tastes great so great in fact we tend to eat it right off one or two spoons full every day. It didn’t save any money from the stuff we bought at the store but it tastes better and it hasn’t separated either. Thanks so much – the photos really helped a lot.

        • I’m so glad the photos helped! I had to do it that way because I know people out there are thinking it’s “never going to get there”, with patience it will. And yes the almonds DO heat up the food processor and/or blender so I’m glad you recognized to let it cool some. I actually made a bath of almond meal the other day and my vitamix shuts off when it overheats. If I put in TOO many almonds it heats up quickly. And home made is always better πŸ™‚

  6. Hi Minnie,

    I am a bit confused bc your post says its 80/Tbsp and someone else said 60cal/Tbsp in a comment. How are you doing your math…or what is your final yield of butter?

  7. Hello….

    Do Almonds have to be Raw? I have a huge bag of Almonds that i bought as Costco and i would hate to have to go buy more. πŸ™‚

    • Are they salted? I buy the big bags at BJs (similar) that are plain unsalted almonds. So if that’s what your using it should work just fine. I think the raw ones I buy from wegmans though taste slightly better and everyone says the almond butter comes out creamier when I use those!

      • Thank you so much for your response. My bag is unsalted. I will make my batch with what I have then I will make sure to buy organic raw. I love your site…..your recipes are awesome!! Happy New Year. πŸ™‚

  8. What am I doing wrong, it’s so thick and climpy . πŸ™

    • You’re probably just not waiting long enough. Depending on what food processor you have, it can take longer to get to the “butter” consistency. πŸ™‚ I just made it and it’s soooo good. I add cinnamon to mine though to give it a little sweetness and it tastes like cinnamon bun flavored frosting i swear. It’s so good.

  9. oscar garcia says:

    How did you figure out the calories? I want to make my own homemade almond butter , but I dont know how to calculate the calories, do I measure it the same as dry whole ones? My bag of almonds says 160 cals 1 ounce/28 grams …when I process my nut butter do I weight it the same 1 ounce/28 grams when its butter?..im confused because all the jars ive looked at peanut,almond , cashews butters the serving size is 2table spoons 32 grams

  10. Rosemary says:

    Hi, I’m confused about putting it in the refrigerator or on the shelf. I thought I read that it must be refrigerated, but then I read you leave yours on the shelf? Which one should we do? I made homemade almond butter and added a little salt, cinnamon, and vanilla. It was great but I have it stored in my refrigerator.

    • You CAN refrigerate, but it does not need to be. I don’t refrigerate mine.

      • Below the photo of your hand holding the jar, you wrote,” Now, you HAVE TO keep this guy in the fridge. I know, no one likes refrigerated almond butter. This stuff has ZERO preservatives, so if you do not refrigerate it will go bad quickly, and you could get sick.. So don’t do it” But you’re saying you don’t actually refrigerate it yourself? Just want to be safe.

  11. Katherine Perezdeutrera says:

    Hi! I’m very curious how much protein is in 2 tablespoons??

  12. Thank you so much for the pictorial recipe. I’m off to try this for the first time!!! Just got my Blendtec in the mail today!!! Yayayayyay!

  13. I tried this yesterday. I have a super powered 1500 v. Ninja and…. I gave up after 20 minutes. I stopped every minute as you said, but still I go a weird thing not like a butter at all.
    Is it possible that the almonds I bought were not “oily” enough?

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