Looking for a simple homemade almond butter recipe? It doesn’t get easier than this.
I enjoy making homemade almond butter, partly because it’s delicious, but mostly because it’s SO easy. I slather it on top of whole wheat pancakes, throw it into flourless almond butter cookies, breakfast cookies, banana chocolate chip breakfast cookies, healthy berry streusel bars, and have even used it to make these peanut butter bars before.
I eat it with apples, crackers, pitas, bananas, with jam, nutella, in this peanut butter jelly smoothie, on frozen yogurt, and on waffles. I am all about almond butter, all the time. And you will be too once you taste how incredible this stuff is!
Making it is a cinch. First, start with whole almonds. I typically use dry-roasted, unsalted almonds. Feel free to use salted if you prefer. Sometimes I add a few honey roasted peanuts to the mixture so there is a slight honey-roasted taste to my almond butter. That’s optional.
Here is the blender/food processor I have. This Ninja comes with a large container for blending drinks and a smaller container I use for food processing. I make all of my nut butters in the smaller container.
Blend and pulse the almonds for minutes until it reaches this consistency:
Crumbly, gritty almond meal.
Stir it around with a spoon and scrape down the sides. Then, continue to blend until smooth:
I want to (and have) just dug into all that almond butter gloriousness with a spoon. It is unbelievable! Making the homemade almond butter will probably take you about 5 minutes, depending on your food processor/blender’s strength.
So there you have it. Isn’t making almond butter at home simple?
Try Salted Maple Almond Butter
Do you want to add a little flavor? I love turning this into salted maple almond butter. For this you need, 3 cups (about 400g) whole raw, unsalted almonds. Toss them with 1/3 cup (80ml) pure maple syrup and 1 Tablespoon melted coconut oil. Spread onto a lined baking sheet and bake at 300°F (149°C) for 15 minutes, tossing halfway through. Cool for 20 minutes, and then grind them into almond butter using the instructions below. Once finished, stir in 1 teaspoon pure vanilla extract and a sprinkle of sea salt.
Homemade Almond Butter
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: about 1.5 cups
- Category: Toppings
- Method: Pulsing
- Cuisine: American
Description
Looking for a simple homemade almond butter recipe? It doesn’t get easier than this.
Ingredients
- 3 cups (about 400g) whole almonds (I always use dry-roasted, unsalted)
- optional as needed: 1 Tablespoon peanut oil, vegetable oil, or canola oil
Instructions
- Pour almonds into your food processor and pulse/process until the almonds go from whole to coarsely chopped to crumbly to finely ground. If they aren’t coming together easily, add up to 1 Tablespoon of oil such as canola oil, peanut oil, or vegetable oil. Process again until the almonds resemble a thick and relatively smooth almond butter.
- Store in the refrigerator for up to 3 weeks. But it won’t last that long!
Notes
- Sometimes I add 1/2 cup of honey roasted peanuts to the mixture so there is a slight honey-roasted taste to my almond butter. That’s optional.
- Salted Maple Flavor: I love turning this into salted maple almond butter. Toss the 3 cups (400g) of whole almonds with 1/3 cup (80ml) pure maple syrup and 1 Tablespoon melted coconut oil. Spread onto a lined baking sheet and bake at 300°F (149°C) for 15 minutes, tossing halfway through. Cool for 20 minutes, and then grind them into almond butter using the instructions above. Once finished, stir in 1 teaspoon pure vanilla extract and a sprinkle of sea salt.
So easy to make at home!