Organic Blanched Almond Butter Recipe ~ Takes Only 5 Minutes, Save ($$) Over 70%!

22 responses

  1. Reita Reiter
    September 17, 2013

    This looks soo good Hale…would a blender work ok as I dont have a food processor and I looked on amazon for the blanched almonds where you recommended and it was $20+ for 32 oz and said it was .65 an oz …..wonder if there is another place to get them cheaper tks for ur help

  2. Whole Lifestyle Nutrition
    September 17, 2013

    Hey Reita Reiter. Yes, the math works out on that. 32 oz x $.65= $20.80. You can check your local grocery store, they might have them at a different price. In regards to the blender, Is it a high powered blender?

  3. mikezielonka
    September 19, 2013


  4. JMC
    November 19, 2013

    I imagine they’re darker, but what happens if you use roasted almond butter instead?  Is there a super flavor/texture difference?

  5. Jason
    December 13, 2013

    Great idea. If you’re looking to make lot’s of nut butter there are great resources for bulk blanched slivered almonds. One would be They’ve got pretty decent pricing. Just keep in mind the shipping costs…

    • Halle Cottis
      December 13, 2013

      You are right, $4.65 a pound is not a bad price at all.

  6. lydia hughes
    December 23, 2013

    Does the salt serve a purpose? or is it just for taste?
    Does hazelnut work the same?

    This would be great for gift giving!

    I’ll be making some today! Thank you!

    • Halle Cottis
      December 23, 2013

      Salt enhances the flavor of the nuts. You surely could leave it out if you want to.

  7. Dona
    December 23, 2013

    How on earth can this extremely over processed goop be better than raw all natural almond butter?

    • Halle Cottis
      December 23, 2013

      This is how the raw all natural almond butter is made. How is this “extremely over processed goop” an different then your raw all natural almond butter…it is cheaper and very easy to make.

      • Dona
        December 23, 2013

        raw almond butter is brown and not blanched. Thus raw. You must be kidding. This white junk you are suggesting has no food value left in it. Thus goop.

      • Halle Cottis
        December 23, 2013

        I disagree with you. Raw almond butter that you describe has the skins on the outer part of the shell and this is where all the phytic acid is stored. By removing the outer layer of the nut (or the skin) the nut becomes easier for many to digest. You can gently remove the skins of almonds by soaking them and slipping the skins off. There is no “harsh” processing, and this is not the “goop” you think or say it is. Oh, and I did mention that you do not have to add the coconut oil, it is optional…

      • Dona
        December 23, 2013

        Oh yes real almond butter does not have coconut oil in it. I love coconut oil but not in my nut butters.

  8. rebecca
    December 24, 2013

    So, coconut is a nut, so no harm in having it in your butter…..and soaking your nuts does not mean they are cooked, either, so they still retain nutritional value…,

  9. Lisa
    April 7, 2014

    “The best deal that I found for quality blanched almonds online was $.65 a pound. You can find online slivered almonds here.”

    I know Amazon changes their prices frequently, but their current price is over $13/pound for blanched almond slivers. They must have had one heck of a sale to mark them down to $.65/pound! Are there any other online sources you recommend?

    This recipe looks great and I can’t wait to try it, especially if it will be cheaper than the phytic acid laden raw almond butter I am currently buying. I get it for $4.99/lb, which is a great price, but it’s not blanched so it’s not doing me much good nutritionally.

    Thank you!

  10. Emma
    April 9, 2014

    I have blanched almond “flour” which is really blanched almond meal, already pulverized to a very fine grain.

    How much of this would I use for this recipe? I’m sure it would impart a better texture, but I’m unsure of the amount to use. I have a kitchen scale if you think weighing is best :)

    Also, if you’re using melted coconut oil for an oil, wouldn’t it re-solidify? Wouldn’t almond, macadamia, peanut, light flavor olive oil be better since they’re liquid at room temp? Or does this mixture stay spreadable when you make it?

  11. Gloria
    August 26, 2014

    I buy blanched almond flour and have experimented making nut butter with it. I put about 1 cup of the flour, slightly warmed by the microwave, with a little salt into a food processor. I blend it for 5-7 minutes until it starts to turn into butter. Then I add 1/2 – 1 teaspoon oil (I use almond oil) to make it smoother. You can add maple sugar, if desired. It makes about 1/2 cup of nut butter, which I refrigerate. It doesn’t separate. I cannot tolerate palm or coconut oils which are present in most processed jars of almond butter.

    I’ve tried blanching almonds, skinning and dehydrating them, and then chopping them in the food processor. It is somewhat grainy and my gut doesn’t like any roughage. The almond butter as made above is smooth and doesn’t bother me. Plus, it’s very easy

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