Organic Roasted Almond Butter

Posted on Jan 2, 2013 in Blog, Recipes | 10 comments

Organic Roasted Almond Butter

There is something so satisfying about whipping up (or grinding up as the case may be) a batch of homemade roasted almond butter. After a recent experience with sprouting a batch of almonds, I starting thinking about creative ways to put those almonds to good use. While the following recipe doesn’t use sprouted & dehydrated almonds (here is a great video if you are interested in this process), I would love to make my almond butter this way when my dream home of the future contains a food dehydrator. For now, roasting the almonds gives them a great nutty, chocolatey flavor. This recipe will fill a standard glass 16oz peanut butter jar.

Roasted Almonds

Roasted Almonds

You’ll Need:
Food Processor (I used my Cuisinart 11-Cup Food Processor)
Oven or toaster oven to roast the almonds
Glass jar with a lid

3 cups raw organic almonds
1/2 teaspoon sea salt (optional)
1 Tablespoon maple syrup (also optional and can be replaced with honey or agave syrup)

The Four Stages of Almond Butter

The Four Stages of Almond Butter

1. Start by roasting the almonds in a preheated oven at 350°F for 10 minutes. They will smell roasty!
2. Allow the almonds to cool, then place them in your food processor, close the lid, and turn it on.
3. The almonds will transform from rough, to sandy, to mushy and then to smooth & sticky over the course of approximately 10 to 12 minutes. I like to turn off the food processor every 2 minutes or so to scrape down the sides. Eventually, you will wind up with a smooth looking almond butter.
4. Add the salt and maple syrup if you are using it and process for 10-20 seconds more. An article at Heather Eats Almond Butter mentions adding different flavors like cinnamon or vanilla. I’d love to experiment with different additions like hazelnuts or chocolate!
5. Spoon the almond butter into your favorite almond butter jar. If you don’t have one of these yet, you will soon! I reused a glass 16oz organic peanut butter jar.
6. Enjoy!


  1. Yum. As much as I love my Trader Joe’s roasted crunchy, there really is something so satisfying about making your own almond butter at home. Looks like yours turned out perfect.

    My dream kitchen comes with a dehydrator as well, built right into the white cabinets – you know next to that state of the art espresso machine… 😉

    P.S. Thanks for the shout-out!

  2. I was fortunate enough to taste Alexandra’s Organic Roasted Almond Butter (and other delicacies) during a recent visit to Boulder and I can attest to it being absolutely delicious! I look forward to making some myself.

  3. Mine never turned creamy! After about 40 minutes of processing and scraping repeatedly, I put some maple syrup in it to hopefully make it creamy. It was still just ok, so I put a little water in it. It now looks greasy and sticky so I gave up and put it in a glass jar! Have any suggestions? I hate to spend all that money on the almonds and get nothing I can use! It just never turned out “creamy”.

    • Hi Sue,
      I had a similar problem once when I decided to soak and dehydrate my almonds before grinding. If there is too much moisture in the almonds when you process them, they may not get to the creamy state. Did you roast the almonds before grinding? What type of almonds did you use? You might try roasting them for longer before processing them. If you are still having trouble, send me an e-mail at and we can troubleshoot! Good luck!

  4. How long will it be good for and should it be refrigerated? I am definitely going to try this. I love almonds!!!

    • I usually keep it in the fridge, but it unfortunately never lasts for more than a week around here, so it’s tough to comment on its shelf life. I’d guess 2 to 4 weeks safely.

      • Thank you!!!

  5. We were watching Alton Brown on television today and he made a cashew butter. That sounded interesting and I had all the ingredients but, my cashews were stale. Should have put them in the freezer. I had a container with almonds so I followed your recipe. At the end we thought it was a bit “grainy” and gooey, not smooth. So we added 1/2 tsp Roasted French Walnut Oil and just a pinch of cinnamon. It came out smooth and creamy. I made a piece of toast and spread it on. While it is a whole lot different than processed p.b. it taste good. I think my husband won’t mind using it on his toast in the morning along with the homemade strawberry jam that I make using flavored vinegars. Doing my best to get away from processed food and finding things that don’t take a long time to make and actually taste good. This one does, so I’m sure I’ll keep making it. I get my vinegars and oils from: It’s fun coming up with great new better for us recipes. Thank you for this one.

  6. I’m from Singapore. Thank you for sharing this recipe of almond butter. I’m going to try making it and use it as a base for making chocolate frosting.

  7. Tried making almond butter no luck….started with the ninjia then to the food processer no cream.


  1. Almond Butter and Almond Joy Smoothie | Grove is Green - […] using pure maple syrup instead of raw honey in my almond butter! It is amazing! Here is the site:…

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