View Full Version : making raw almond butter
12-11-2004, 10:45 AM
Buying raw almond butter is breaking the bank, and what I get at the health food store may not even be raw, re: grinding at high temps.
When making it at home, I was advised not to soak the almonds. But how healthy is that, given enzyme inhibitors and tannic acid in the skin? I don't want to peel them.
12-12-2004, 10:10 PM
I have heard the raw almond butter in stores is not really raw.
I have put almonds through the champion juicer both soaked and unsoaked. They come out sort of the same except the unsoaked are drier and seem harder on the juicer. I have made Alissa's fudge balls with 100% storebought almond butter. It took almost two jars. This was expensive. So then I tried 50/50 storebought and juicer made. They tased the same! Then I tried 100% juicer ground. These were lighter balls..less 'fudgey' but still very good and my family ate them just as quiuckly.
(I usually roll them in shredded coconut)
I have to say storebought almond butter and home ground don't seem at all alike. I am a little perplexed at how they get the stuff in the jar so creamy.
12-13-2004, 07:47 AM
I've got a really good food processor, and it does the job with unsoaked almonds.
Sharon in Colorado
12-13-2004, 09:23 AM
Agree with Bethany - I use my food processor. The Champion tends to make a mess when homogenzing almonds.
As for the jarred stuff, I think the creaminess may be due to the oil separation while it's sitting in the jar so long. There is probably additional heat applied when sealing the jar or it won't be sterile enough.
12-13-2004, 09:55 AM
I use the raw almonds (which I buy in bulk) and put them thru the champion juicer. I add some olive oil before I press them thru. When the butter comes out I add some sea salt to taste. I add a little bit of almonds at a time (probably one or two handfuls) because it seems to go thru the machine easier. For me to get 2 jars of almond butter takes about a pound and a half of almonds, maybe 2 pounds. I tried the store bought almond butter before I went 100% raw and I just didn't like it anymore. We all used to love it prior to us making it at home. Its made from roasted nuts but aside from that, my whole family has gotten used to the taste of the home made butter from raw nuts. The roasted nut butter just didn't taste the same anymore.
12-13-2004, 05:47 PM
We put unsoaked almonds in the coffee grinder and grind very finely. Then mix with a little water in a bowl. It does not taste like commercial almond butter at all, and I don't particularly care for it, but my children love it and eat it almost daily. I do like it in recipes. You can also replace the water with apple juice or add a little honey, cinnamon, or carob for different kinds of flavors. So easy and no mess.
01-21-2005, 12:21 PM
Hi, I'm new at this and found this thread -
Has anyone tried processing soaked almonds with dates and water (kinda like Alissa's Alfredo) and put it in the fridge to firm it up?
What other processes have you tried?
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