The Best Fresh Homemade Almond Butter

More delicious than store-bought!

Almond butter is simple to make at home with the Vibe Blender System. Even without added oil, it’s ultra-thick but spreads like a dream. Made with 100% raw almonds and zero artificial extras, it’s the perfect protein-packed spread that is guaranteed to taste better than anything you buy. The best part of making homemade almond butter is that you know exactly what’s in it and you can adjust the ad ins to your liking. A dash of cinnamon tastes amazing!

Much like our homemade peanut butter and homemade chocolate hazelnut spread, it only takes a few minutes to make! However, we like to briefly roast our almonds before blending. Roasting the almonds only takes 10 minutes, but the flavour difference is absolutely worth it. Roasting imparts a sweet, nutty aroma and increases the depth of flavour. It also releases natural oils that help the almonds break down more easily into a creamy spread - without the need for any added oil.

You don’t need to remove the almond skins when making almond butter, they blend in smoothly and add fibre, flavour, and a naturally deep colour.

Optional Add-ins

Depending on your preferences, you can add in some good quality salt, or sweetener. Dry powdered sweeteners produce the best results. Add 1-2 teaspoons of sugar or coconut sugar. Note: Liquid sweeteners such as honey or maple syrup will cause the oils in almond butter to seize up and dry out immediately in the blender. If you do choose to use honey or maple syrup you will also need to add a few teaspoons of coconut oil or other neutral flavoured oil to achieve a smooth textured spread.

A small amount of Cinnamon, a pinch of nutmeg, ginger, cardamom are some additional, must try, flavour variations.

Sensitivity Notes

Almonds, as well as other nuts, contain moderate levels of phytic acid and enzyme inhibitors that interfere with the body’s ability to absorb nutrients. If you are sensitive, we recommend starting with activated almonds (learn how to here) or use blanched almonds for SCD and GAPS.

WATCH HOW SIMPLE IT IS TO MAKE HERE

INGREDIENTS

3 cups raw almonds (activated or blanched for sensitive tummies)

Optional add-ins
¼ teaspoon salt
¼ teaspoon cinnamon
1 teaspoon sugar or coconut sugar
Pinch of nutmeg, cardamon, or ginger

METHOD

1.   Preheat the oven to 180C/350F.
2.   Spread the almonds on a baking tray and roast for 10 minutes.
3.   Remove the almonds from the oven and let cool for about 2 minutes.
4.   Transfer the almonds to the Vibe Blender stainless-steel jug. Place the lid on. Remove the cap and insert the tamper into the lid.
5.   Select ‘nut’ mode. As soon as you press start the almonds will quickly break down and turn to flour. Use the tamper to help push the nuts down into the blades.
6.   Continue to blend for 1 minutes.
7.   Stop, open the lid and release some of the heat. At this point the almonds should be a thick, sticky paste. Scrape down the sides and inside the lid. Use a blunt butter knife to scrape under the blades and release any whole trapped almonds.
8.   Replace the lid. Continue to blend for another minute, moving the tamper in circular motion now. Very quickly the almonds will turn to a butter consistency and blend without the assistance of the tamper.
9.   Open the lid and scrape down the sides again if necessary.
10.  Add the salt.

11.  Continue blending until the almond butter has reached your desired creaminess. We found 3 minutes sufficient.
12.  Pour the almond butter into a clean glass jar.
13.  Let cool to room temperature before screwing on the lid.
14.  Without preservatives almond butter is sensitive to spoiling. To get the most shelf life, store in a dark cool place for 2 weeks or in the fridge for 6 weeks. Note, refrigeration however will cause the natural oils to solidify, resulting in a firmer texture.

PIN THIS RECIPE