Homemade raw almond butter is a nutritious substitute for the roasted varieties available in markets. Making your own almond butter from raw almonds is inexpensive and couldn't be easier. It will take a little forethought and involves some waiting, but the results are more than worth it.
How to Make Your Own Fresh Raw Almond Butter
Purchase raw almonds. These are available in health food stores and co-ops, usually in the bulk department.
Soak the almonds. Place 2 1/2 to 3 cups of almonds in a quart jar, add 1⁄2 to 1 tablespoon (7.4 to 14.8 ml) Celtic sea salt and fill to the brim with filtered water. Soak overnight or a minimum of seven hours.
Dry the almonds. Drain the almonds and spread them in a single layer on a cookie sheet or several pie plates. Place them in the oven on warm setting, no higher than 175 °F (79 °C). Allow them to remain in the oven around 12 hours, stirring with your hand occasionally and taste-testing for crispness.
Cool the almonds for 20 to 30 minutes. They will become slightly more crisp as they cool.
Grind the almonds. Place the cooled almonds in a food processor with the chopping blade in place. Replace the lid and tube pusher to prevent escapees. Grind on high until almonds are a coarse powder.
Add oil. With the processor still running, add 7 to 8 tablespoons (100 to 120 ml) of a light oil. Raw almond oil does not seem to be widely available, but unrefined walnut oil works well. Continue to process until nut butter is moving slowly but freely around the processor bowl.
Salt. Taste the almond butter and add up to 1/4 tsp more sea salt or to taste. (If using sweetener, add it now.)
Store. Place in a glass jar and refrigerate for a long shelf life and maximum health benefits.