Suitable for raw-vegan, oil-free, paleo, gluten-free and sugar-free diets. Full of heart-healthy fats from the almonds with no added oil. The hardest part of this recipe is the courage you need to stick with the processing. The almonds go through some amazing stages as you process them, and if you’ve never seen it before it’s very easy to freak out and think you’ve ruined your precious raw almond butter. It takes a while for the almonds to release their natural oils and start to get creamy. The nuts are soaked overnight in salted water to neutralize the enzyme inhibitors and phytic acid. This makes the nuts easy to digest and remove some of the compounds that prevent optimal absorption of vitamins and minerals.
Raw Almond Butter Recipe
- 3 cups (500 g) raw almonds
- ½ tsp sea salt (for soaking)
- ½ tsp sea salt
Soak the almonds for 8 hours or overnight with ½ tsp salt. Put almonds into food processor and process until it turns into almond butter, stopping occasionally along the way to scrape down the sides and to let it cool down. At first the almonds will turn into a dust-like texture, but continue to mix. Add salt and process again briefly to combine. Process until the oils release and the butter gets creamy. Store in jars in the fridge. Keeps for weeks. For powerful food processor (1800 w) this took about 10-12 minutes.