Name: Homemade Almond Butter
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Ingredients: 2 cups almonds (raw & unsalted); 2 tbsp turbinado brown sugar; 1 tbsp avocado oil (or coconut oil); pinch of salt

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Save yourself money with this easy & delicious Homemade Almond Butter that comes together within minutes using a food processor. This recipe is enough to fill an 8.5-ounce jar and some extra.

On the days I “do” eat breakfast (I know, bad habit), I religiously eat toast with peanut butter and banana.

How to make Homemade Almond Butter

1. Using a food processor, start with 2 cups of raw almonds.
2. Blend for a few minutes.
3. Keep checking in between to scrape down the sides.

4. Eventually the consistency of the butter will be as follows…
5. Blend some more.
6. Around the 11th or 12th minute, you should have a dough shaped look of almond butter.
7. Stay close… blend for another 30 seconds to a minute and eventually you’ll have just the right consistency around the 13th minute, smooth and creamy… just like that.
8. Add brown sugar, oil, and just a small pinch of salt.
9. Now PULSE about 5 to 10 times, BE CAREFUL DURING THIS STEP BECAUSE IF YOU PULSE TOO LONG THE CONSISTENCY OF THE ALMOND BUTTER WILL GO FROM THIS (left image – smooth and creamy) TO THIS (right image – a little chunky)…

10. This is what you should have… smooth and creamy.

11. Add the almond butter to a jar. Store in a cool area, stays good for about 2 weeks.

12. Heaven!

A jar of homemade almond butter sits on a wooden board, surrounded by scattered almonds and accompanied by a white spoon.

Save Pin Print

No ratings yet

Homemade Almond Butter

By: Nisha Kapur

Save yourself money with this easy and delicious Homemade Almond Butter that comes together within minutes using a food processor. This recipe is enough to fill an 8.5 ounce jar and some extra.

Prep Time: 5

Cook Time: 4

Total Time: 9

Servings: 10 servings

EQUIPMENT

Food Processor 11-Cup

INGREDIENTS

▢ 2 cups almonds, raw & unsalted
▢ 2 tbsp turbinado brown sugar
▢ 1 tbsp avocado oil , or coconut oil
▢ pinch of salt

INSTRUCTIONS

Using a food processor, add 2 cups of raw almonds. Blend for a few minutes. Keep checking in between to scrape down the sides. Around the 11th or 12th minute, you should have a dough shaped look of almond butter. Blend for another 30 seconds to a minute and eventually you’ll have just the right consistency around the 13th minute, smooth and creamy.
Next. add brown sugar, oil, and just a small pinch of salt. Now PULSE about 5 to 10 times. Be careful during this step because if you pulse too long the consistency of the almond butter will become chunky and grainy. Transfer the almond butter to a jar. Store in a cool area, stays good for about 2 weeks.