June 8, 2009

Honey-Sweetened Almond Butter

Last Updated on January 8, 2024 by Deliciously Organic

I am constantly thinking of ways to create new recipes using natural sweeteners, and honey-sweetened almond butter has become my latest sweet “fix”. It’s the perfect mixture of sweet and salty and is as close to a candy bar as you can get without eating one. I always have a jar of it in the fridge and when I need a pick-me-up I go get a small scoop full. Something I haven’t done yet, but plan on trying, is to scoop the almond butter into little balls and then dunk in organic chocolate. I think that would be bliss.

Honey-Sweetened Almond Butter

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This butter tastes best after the flavors have had time to meld in the fridge. Also, make sure to buy organic almonds since now all almonds in the U.S. are pasteurized. The organic almonds are pasteurized with steam instead of propylene oxide.

Adapted from Nourishing Traditions, by Sally Fallon.

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: Yields about 2 1/2 cups
Category: Snack
Diet: Gluten Free

Ingredients

Units

2 cups dehydrated almonds (I use this recipe minus the maple syrup)
3/4 cup coconut oil
1/4 cup raw honey
1 teaspoon Celtic sea salt

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Instructions

Put all ingredients in a food processor and process until smooth. Pour into a jar and keep in refrigerator.

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20 Comments

Kristen

June 8, 2009 at 8:32 pm

Yum... I was making this w/o the honey a few weeks ago... and okay, without soaking the almonds or dehydrating them either... I know... no, no. :-) This brings we to wonder... are you soaking your grains now, too??

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Katie Falbo

June 20, 2009 at 5:46 am

I love Sally Fallon's recipes - props for making your own almond butter.

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Polly Raffetto

February 2, 2012 at 12:31 pm

I made this and it's delicious! I was wondering...can this almond butter be stored in the pantry or must you keep it regrigerated? The coconut oil makes it really hard to scoop when refrigerated. Thanks!

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Jennifer

February 5, 2013 at 1:11 pm

Is the pasteurization true of all nuts or just almonds in particular?

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- Deliciously Organic
  
  February 5, 2013 at 4:48 pm
  
  Just almonds - as far as I know.
  
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- Debbie Cook
  
  February 20, 2021 at 10:35 am
  
  I just tried this yesterday, cook 170° for a little over 8 hrs. I think my almonds are burnt. 😔 not sure if I should continue or start over.
  
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Shalene

February 28, 2013 at 7:12 pm

I just learned about the almond pasteurization law. I've been buying my almonds in bulk at a local health food store, but they're not organic, so that's going to stop now! Do you have any good source recommendations for organic almonds? I can order them through my produce co-op but would like a few more trusted options as well. Thanks!

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- Deliciously Organic
  
  March 1, 2013 at 8:38 am
  
  I can usually get them at Trader Joe's, Organic Pastures or Azure Standard.
  
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Sandra

August 30, 2013 at 9:48 am

Ok, this may be a dumb question, but are you starting with raw almonds? Thanks.

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- Deliciously Organic
  
  August 31, 2013 at 12:20 pm
  
  Yes, raw almonds.
  
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Nicole

June 6, 2015 at 4:20 pm

No matter how hard I try this will not get to a super smooth consistency. I even tried adding more oil. It just get to be like wet sand and if I let it process for a long period it almost seems to make it worse from how hot it gets . I'm not using a high-end food processor, could that be the issue?

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- Carrie Vitt
  
  June 9, 2015 at 8:48 am
  
  Hmmm...I'm not sure what would be causing the mixture to be sandy. I don't think the food processor would be an issue.
  
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Diane

January 12, 2018 at 9:14 am

How long will this keep? Btw, thank you for all the information...?

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- Deliciously Organic
  
  January 17, 2018 at 2:25 pm
  
  It will keep for a couple of months in the fridge.
  
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Debbie Cook

February 21, 2021 at 11:16 am

Update to above comment. I did burn my almonds, all I tasted was burnt almonds and coconut. I think I will cook nuts less time and lower, maybe use something besides coconut oil. What about palm oil or maple syrup instead of coconut & honey?

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- Deliciously Organic
  
  February 24, 2021 at 9:14 am
  
  I recommend making this with crispy almonds. When something is burnt, it overwhelms the flavor of the entire recipe.
  
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- Debbie Cook
  
  October 9, 2023 at 5:00 pm
  
  This was my second attempt at making almond butter. I soaked the nuts as directed overnight. I put them in my dehydrator at 122° for 12 hours. They were not crunchy so I lowered the temperature to 95° & let them continue to cook overnight. Today was a disaster, it took forever in the food processor, they must have been too dry, I added oil & honey. After all this effort I have a thick globs of the almond mixture & oily substance in the container. This is so disappointing & I really want this to work. Can someone please tell me what I am doing wrong. This is suppose to be easy. $20 a jar seems cheap after this but those nut butters aren’t made with soaked nuts. Help please!
  
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Pam

July 6, 2022 at 2:35 pm

I make something similar to this, but I add tahini to my recipe. I use equal quantities of tahini, almond butter and coconut oil, with salt and honey or maple syrup to taste. Sometimes I add cacao powder for a delightful chocolatey treat. 😊

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Jennifer R.

July 10, 2022 at 9:47 am

I don't have a food processor, but I do have a high-speed blender (Vitamix). Have you tried it in a blender, or do you think that would work?

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- Deliciously Organic
  
  July 11, 2022 at 11:49 am
  
  That will work!
  
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