Rating: 4.18 stars
45 Ratings
  • 5 star values: 19
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0

This is a quick, simple way to make healthy, all-natural basic almond butter. Add sugar, spices, or other ingredients to taste if desired.

Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

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Nutrition Facts

57 calories; protein 1.9g; carbohydrates 1.8g; fat 5.1g; sodium 0.1mg. Full Nutrition
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Reviews (38)

Most helpful positive review

Rating: 5 stars
05/26/2009
This recipe worked out quite well. Toasted single layer of almonds in 300 degree oven for 20 minutes before placing in food processor. When processing, continued to add oil (may need more than recipe states) until reached desired consistency. Also added a touch of sea salt which enhanced the almond flavor. Read More
(212)

Most helpful critical review

Rating: 3 stars
06/30/2013
I tried this, but found more advice on another blog that explained with photos how long you have to grind the almonds before you get a true butter. If you stop as the recipe suggests here the mixture will be dry and somewhat bitter. If you go on another 5-8 minutes the almonds will warm a bit more and release much more oil. The whole thing becomes sweet and creamy and no additional oil is needed. Scrape the sides of the bowl every couple of minutes early on and then break up the big ball that forms a few times. Have patience you will be rewarded. Read More
(19)
45 Ratings
  • 5 star values: 19
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
05/26/2009
This recipe worked out quite well. Toasted single layer of almonds in 300 degree oven for 20 minutes before placing in food processor. When processing, continued to add oil (may need more than recipe states) until reached desired consistency. Also added a touch of sea salt which enhanced the almond flavor. Read More
(212)
Rating: 4 stars
07/20/2009
I didn't follow the recipe exactly, but my tip on making this is to add some honey if the end product is too "dry" and so not so spreadable. The honey makes the almond butter a little sweet and that much more yummier! A great, healthy alternative to peanut butter! Read More
(155)
Rating: 5 stars
08/02/2010
This was so simple! The hardest part was the clean-up. I added the olive oil until it started to get creamy then, added 2 Tbs. honey. I may never buy store bought nut butters again! Thanks for sharing. Read More
(111)
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Rating: 4 stars
09/01/2011
This recipe isn't written terribly clearly, but it does make good almond butter. Wait until the ball stage to add oil then KEEP PROCESSING until you get the consistency you want. The natural oils release as it is processed, and it takes a long time. It's the same for other nut butters, but almond takes longer. If you do add honey (which I prefer) wait to add it at the end. Read More
(56)
Rating: 4 stars
02/08/2012
Good recipe but it I strongly recommend you replace the olive oil with almond oil or a neutral tasting oil such as canola or vegetable. 1. No olive oil because it interferes with the almond taste which I suspect is the reason reviewers felt it needed honey. 2. Lightly toast the almonds and let them cool before you make the butter. 3. Save tons of money on almonds @ Sam's or Costco (3 pound bags) and store them in the freezer. 4. Plan on processing this in 2 (or more) steps with a cool down period in between where you shut off the engine so that you don't burn out your food processor. My Cuisinart is a work horse, but I still had to do that. 5. I will freeze my very big batch of this in 1 pint canning jars. Read More
(52)
Rating: 5 stars
03/29/2011
Great recipe to customize to your liking. I roasted the almonds in a 300 degree oven for 15 minutes and tossed about cup of flax seed on the almonds the last three minutes. Creamed the dickens out of the flax and almonds in the food processor with a tablespoon or so of honey, a pinch of sea salt and as much EVOO as I needed to get to the consistency I wanted....maybe 2 or 3 tablespoons. Yummy! Read More
(45)
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Rating: 5 stars
04/16/2009
this recipe is wonderful especially if your on a diet i cut up fruit and veggies and add humus on a plate using this almond butter as a healthy choice fruit dip thanks so much p.s I've added a little extra olive oil to make it more workable Read More
(29)
Rating: 5 stars
08/20/2018
not original recipe that i reviewed Read More
(21)
Rating: 4 stars
08/02/2008
An excellent healthy recipe. This was a perfect opportunity to break in my new Braun food processor. The taste is lovely. Not too creamy and is a nice medium texture between creamy and crunchy peanut butter. The store I get my nuts from was out of plain toasted almonds so I substituted them with lime-toasted almonds and my olive oil was extra-virgin Spanish. I also added half a tsp of unrefined sugar. The butter is sweet slightly crunchy with a slight tangy lime hint. A lovely recipe overall. Read More
(20)
Rating: 3 stars
06/30/2013
I tried this, but found more advice on another blog that explained with photos how long you have to grind the almonds before you get a true butter. If you stop as the recipe suggests here the mixture will be dry and somewhat bitter. If you go on another 5-8 minutes the almonds will warm a bit more and release much more oil. The whole thing becomes sweet and creamy and no additional oil is needed. Scrape the sides of the bowl every couple of minutes early on and then break up the big ball that forms a few times. Have patience you will be rewarded. Read More
(19)