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Almond Butter

Healthy Homemade Almond Butter (Recipe)

Adapted from: Not Enough Cinnamon


Say goodbye to store-bought almond butter!

This homemade almond butter is thick and creamy (no gritty almond butter here!) and we believe the almond flavours are much more intense and authentic than those in their store-bought counterparts. This is in part due to the roasting process before blending which releases the almonds’ natural oils, making the spread much richer.

The other reason this homemade almond butter is (in our opinion!) better than store-bought ones is in using our orchard-fresh Belehris Estates almonds which are pesticide-free, unpasteurised, and non-fumigated. Our almonds retain all their natural nutty flavours and nutrients, making for tastier and healthier almond butter.

The fact that you know exactly which ingredients are contained within the butter gives you extra peace of mind that you are only feeding your body with the very best – no additives, preservatives and other nasties.

You will find that this almond butter can be used in a wide variety of different recipes – from toast with honey and fresh fig and berry acai bowls to almond butter stir-fries and buddha bowls. The possibilities are endless! You can even spice up your almond butter for certain recipes by adding warm spices (like cinnamon, nutmeg, and cloves), honey or cacao powder. Simply delicious!

Please continue scrolling to find out how you can create your own homemade almond butter!

Almond Butter
Image for illustration purposes only.

– Shutterstock 

Serves: Approx 16

Prep Time: 5mins

Cook Time: 25mins


  • 2 cups Belehris Estates almonds
  • Sea salt


  • Preheat oven to 200°C (180°C fan-forced).
  • Distribute almonds on a baking pan lined with baking paper.
  • Coat almonds lightly with salt and toss to combine.
  • Roast almonds for 10 minutes, stirring occasionally with a spatula to avoid burning.
  • Remove almonds and rest until slightly cooled.
  • Transfer almonds to a food processor and blend at 1-minute increments, stirring in between. If food processor becomes hot, allow it a break to cool before resuming.
  • Continue blending in intervals until creamy consistency forms. Please remain patient with this process, as it will initially appear as though it will not blend beyond a gritty paste.
  • Transfer the butter to a glass jar and allow to cool completely before storing in the refrigerator. Almond butter will keep for about two weeks in the refrigerator or a cool, dry place.

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