Making raw nut butter is problematic, since the fat in nuts is delicate and best unheated, or with only low heat. This poses a problem, because the oil in nuts does not release unless the nuts have been roasted at a high temperature. Not to worry! We can get around that by adding oil, instead of relying on heat to release the nut oil.
Easy Raw Nut Butter
Add ingredients to a blender, or food processor and blend until smooth.
1. I use a small blendtec twister jar for nut butter. If you are using a larger blender, or food processor, you will need to use a larger amount of nuts, usually around 3 cups.
2. I LOVE the small blendtec twister jar. It literally makes nut butter in a few seconds versus up to 10 minutes in a regular blender, or food processor. This is important because the longer you process the nut butter, the more it heats up.
3. You can get around this by occasionally scraping down the contents in the blender or food processor and letting it set and cool down.
4. Your nuts will go through 4 phases: chopped, powdery, sticky and thick, and then smooth nut butter.
5. DO NOT add liquids of any kind such as water to thin or sweetener like honey or maple syrup. Liquids will cause the nut butter to bind up and it will be a thick gloppy mess.
6. You can gently stir in a little sweetener by hand after the nut butter is done.
Maple Cinnamon Nut Butter
1. Stir in after the nut butter is smooth, otherwise the liquid will cause the nut butter to bind up and not become smooth.
2. When maple syrup is added, it's best to store the nut butter in the fridge. Remove 20-30 minutes before using to allow it to soften up.