DIY: Can’t get enough almond butter!

The fact is simple. Almond butter is a beautiful thing. I’m sorry to have moved on, Peanut Butter, and I will never forget your jelly sandwiched companionship after all these years (#nostalgia), but I have converted. Not sure if I will ever be able to go back.
So here it goes: The simple and sweet steps to making your own almond butter:

Step 1: Acquire almonds. (The more the better. I used a cup for my first batch! Raw and unsalted are my favorite.)

Step 2: Obtain food processor. Or a friend with a food processor.

Step 3: Put almonds in said food processor. Before long the almonds will appear to have been transformed into a saw dust looking substance. Keep grinding. Stopping intermittently, use spoon or spatula to free powdery bits of the almond mush from the sides. Keep mixing until the substance begins to look a bit creamy and glisten just slightly.

Step 4: Add any combination of the following: (experimentation is welcome here!)

  • Coconut Oil*-There really are myriad uses for the stuff! Read up for yourself here: Crazy for Coconut Oil. I highly recommend the kind that is extra virgin and has not been hydrogenated, bleached, or deodorized in order to reap the health benefits.
  • Honey
  • Maple Syrup
  • Sea Salt
*Coconut oil is my favorite! I have found success by using about 1 teaspoon per 1 cup of raw almonds. I also like to add a little bit of honey to the mix for the sweetness factor.
Pure deliciousness aside, almonds are great for your body, from heart health to brain health (love that Vitamin E!). If you aren’t convinced, read up here about the reasons why nuts, such as almonds, can and will directly benefit your health.


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  • Reply September 27, 2013

    Jenn at Hello, Brio!

    What are some other oil substitutes I can use? Also, about how long does this last once you make it? I love almond butter and started purchasing it since I’ve (awesomely…) developed a peanut allergy. But it’s so darn expensive, and I’d much rather DIY!

  • Reply October 1, 2013

    Janine Wilkin

    Great question Jenn! Using coconut oil is actually not a requirement, however it is an easy way to smooth the mix of almonds. As you continue to grind the almonds in your food processor they will to release their natural oils. Any oil you add will actually do as a substitute. I would recommend trying it without coconut oil, as agave and maple syrup also work quite nicely. As far as shelf life is concerned, when stored in a tupperware or mason jar in the fridge, your almond butter will last about 1-2 weeks. (I always have a hard time letting it last that long!) Enjoy!

  • […] I was sold. I can’t wait to toss the things into my food processor. It’ll be like almond butter and jelly in one. For the […]