Raw Nut Butter Recipes

HOMEMADE ALMOND BUTTER

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
• Let the almonds cool until they're just warm (not hot), about 10 minutes.
• Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You're going to think it'll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
• Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.
• Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.
• Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.

EASY HOMEMADE ALMOND BUTTER

Steps:

• Heat oven to 350 degrees Fahrenheit. Add the almonds to a round or square cake pan (or rimmed baking sheet).
• Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, they can burn quickly). Let cool until you can handle them.
• If you are making crunchy almond butter, add 1/3 cup of the roasted almonds to the bowl of a food processor. Pulse 6 to 8 times, or until the nuts are chopped into very small pieces. Transfer the chopped almonds to a bowl and reserve for later.
• Add the roasted almonds to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until the almond butter is shiny and smooth. Depending on the brand/variety of almonds you are using, this may take slightly longer. As you process them, the almonds will go from whole nuts, to a fine powder, to a clumpy mess, and finally to a creamy smooth substance. Stopping and scraping or breaking up any large clumps will help to quicken the process.
• When the almond butter is smooth and creamy, add the salt, cinnamon and vanilla. Process for 10 to 20 seconds and then taste. If you feel it needs it, add additional salt, cinnamon or vanilla. To sweeten it, add a teaspoon or more of honey or maple syrup and process another 5 to 10 seconds so that it is well incorporated.
• For crunchy almond butter, stir in the reserved chopped almonds.
• Store in a sealed container, like a mason jar, for a few weeks. It will last longer when stored in the fridge.

RAW NUT BUTTER

Steps:

• Put the nuts in a food processor and process for 20-30 minutes, stopping and scraping down the side as needed every 5 minutes. This takes more time than you'd expect, so be patient! It's ready when the oils have released from the nuts and the consistency is like smooth butter.
• Stir in the raw cacao to make a delicious chocolate spread.
• Transfer to a glass jar, seal, and store in the fridge.