Healthy Homemade Almond Butter
Simple, creamy homemade almond butter made with just almonds (and optional salt). Blend in a food processor until smooth—fresh, flavorful, and free of added oils or preservatives.
Equipment
- Food processor (7-cup or larger) or high-powered blender
- rubber spatula
- Airtight glass jar
- Baking sheet (optional for roasting)
Ingredients
- 3 cups almonds raw or roasted
- 1/4 teaspoon fine salt optional, to taste
- 1 tablespoon honey or maple syrup optional, for a lightly sweet almond butter
- 2 tablespoons unsweetened cocoa powder optional, for chocolate almond butter
Instructions
- Optional roast: For deeper flavor, preheat the oven to 350°F (175°C). Spread almonds on a baking sheet and roast 8–10 minutes. Cool 5 minutes before blending (warm almonds blend faster).
- Add almonds to a food processor. Pulse for about 1 minute until coarsely chopped.
- Process 2–3 minutes, then stop and scrape down the sides. Continue processing 5–8 minutes more, scraping as needed, until the mixture turns from crumbs to a ball and finally into smooth, creamy almond butter.
- Once smooth, add salt (if using). For variations, add honey/maple and/or cocoa powder after the almonds have become butter. Blend 30 seconds to combine.
- Spoon into a clean jar. Store tightly covered in the refrigerator and stir if natural oil separation occurs.
Notes
How long to blend: For extra-smooth almond butter, process 12–15 minutes total; for chunkier texture, stop earlier or stir in chopped almonds at the end.
Storage: Refrigerate in an airtight jar for up to 2–3 weeks for best freshness (often longer if very clean/airtight). Oil separation is normal—just stir before using.
Tip: If your machine gets hot, pause for a few minutes to cool to protect the motor.
Nutrition
Calories: 190kcal | Protein: 7g | Saturated Fat: 1.5g | Sodium: 5mg