Blog post

Homemade Almond Butter

January 3, 2016

Raw almonds are my go to snack when I am on the run, or just need that extra zing of energy to give me that bounce back into my step again. A handful of raw almonds satiate my appetite sustaining me long enough during my active lifestyle until I can sit down for a proper meal.

Almonds are one of the healthiest nuts, with each kernel loaded with healthy fats, protein, carbohydrates, fibre, vitamin E, calcium, magnesium,riboflavin and L-carnitine (boost brain activity) and numerous other vitamins and minerals…your one stop nut to optimal health.

My Homemade Almond Butter has now become a staple item in my kitchen, because similar to my Homemade Applesauce, I use to purchase almond butter from the grocery store mainly to save time. However, through my own research and testing out the process myself I have now realised how simple almond butter is it make with only a few ingredients required. Plus it ends up so much more tastier and satisfying knowing that you have done it yourself (all about self satisfaction and gratification).

I love eating my Homemade Almond Butter just out of the jar with a spoon, with my apples, carrots, bananas, celery sticks, on toast, in protein smoothies, and in my own baking such as my Big Breakfast Bar. There is no end to the uses of this deliciously smooth and creamy almond butter. Now it is your turn to take out only these 3 ingredients out of your cupboard and enjoy the incredible taste of for yourself!

Makes 300 ml


Gluten Free, Wheat Free, Vegan, Dairy Free, Refined Sugar Free


Sides, Dressing & Dips

Preparation & Cooking Time

25 minutes


  • 3 cups of raw almonds (do not pre-soak these)
  • pinch of celtic sea salt
  • 3 tbsp macadamia oil


  • 1 x food processor
  • 1 x measuring spoon
  • 1 x measuring cup
  • 1 x scraper
  • 1 x glass container


  1. Pour the almonds into the food processor. Process until the nuts go from coarsely chopped to crumbly and then to finely ground. Stop and scrape down the sides as needed for around 20 minutes.
  2. Add in the salt and macadmia oil before processing again until the almonds resemble a thick and smooth almond butter. Will take approximately another 5 minutes.
  3. Seal this in a glass container in the fridge for up to 2 weeks. Bon a petit!


  • Do not pre-soak the almonds
  • To change the flavour of the almond butter roast the almonds for 10 minutes before putting this in the food processor to turn into almond butter
  • Experiment with adding in different items such as macadamias, sesame seeds, dates, raw cacao, and cashews

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