Prep 12 mins
Cook 0 mins
Based on a recipe from Jennifer Cornbleet's book, Raw Food Made Easy. Jennifer says, "You can purchase raw almond butter at most natural food stores, but homemade is more economical." To make this you will need a one-cup measure, a food processor with an "S" blade, and a rubber spatula.
- 1 cup raw almonds, unsoaked
- 1 dash salt (I use table grind high quality sea salt)
- Fit a food processor with the "S" blade and add almonds and salt.
- Process for 5 to 10 minutes, or until the almonds are ground into a paste. As needed, occasionally scrape down the sides of the bowl with a rubber spatula.
- This will keep up to three months stored in a sealed container in the refrigerator.
WOW, mersaydees, this is such a great gem of a recipe! I love almond butter, but seldmoly have it, cause its soooo expensive where I live. Well, now I can just make it at home and it tastes way better than the store bought, too. Love it! My only problem with this recipe was that I dont have a food processor, which meant this recipe took ages to prepare and involved a lot of woman power. But it was all worth it in the end! :) THANK YOU SO MUCH for sharing this wonderful recipe with us, that will become a staple in my house for sure! Made and reviewed for the Aussie/NZ Recipe Swap and Veggie Swap #23 June 2010.
Who knew it was so easy?!? Wow, mersaydees, this is so delicious, and just takes a food processor and some patience. I think I let mine go for about 15 minutes until it formed the paste and the oils started to come out. Absolutely delicious and decadent on a slice of whole grain sourdough bread for breakfast!! Thanks for posting! Made for PAC Fall 2009.
This is a good recipe but I did have to add a small amount of grapeseed oil to make this work for me. I processed it in my food processor for about 15 minutes and it did finally get a little smoother but I definitely liked it better with the oil. All in all a good recipe that I will use many times over to save alot of money! That alone is enough for a 5-star review. Thanks!