Step 1

Begin by roasting the raw almonds in the oven at 165°C for 10 mins. This will help the almonds to begin releasing their oils and add a wonderful additional nutty flavor to the almond butter too. *See my notes on making raw almond butter.

Step 2

Once roasted, leave the almonds to cool just for a minute or two (we want them warm but not hot) and add to a high-speed food processor or blender, add a pinch of salt and then blend until desired consistency.  The longer you blend, the runnier the homemade almond butter will be.

Step 3

You’ll notice the almond butter goes through a variety of stages while blending. First into powdery almond flour, second is a clumpy, thick paste, then a thick, slightly grainy almond butter, before becoming soft and creamy.

Step 4

Give your blender/food processor a bit of rest if it’s heating up. I like to blend for 2/3 minutes, then give the machine a break for 10-20 seconds, scrape down the sides, and then blend more. Different machines will take varying amounts of time to fully process the butter, so don’t give up- It will happen.  This process takes me roughly 10-15 minutes in my food processor and 10-12 in my Nutramilk.

Step 5

Once you’ve obtained the consistency you like, transfer in an airtight glass container, allow to cool completely before closing the lid, and storing in the fridge for around two months, although it may last a lot longer.The nut butter will separate the oils and nut over time, simply stir the almond butter well before using it.