Recipe by mersaydees
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.
Top Review by Lalaloula
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.
- 236.59 ml raw almonds, unsoaked
- 0.25 ml salt (I use table grind high quality sea salt)
Directions See How It's Made
- 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.