Activated Sprouted Almond Butter Recipe

Activated Sprouted Almond Butter

Making your own activated almond nut butter is a fun and tasty way to get the freshest nut butter around. Suitable for raw-vegan, oil-free, paleo, gluten-free and sugar-free diets. Full of heart-healthy fats from the almonds with no added oil. This nut butter is 100% pure nuts with a pinch of salt. The nuts are activated meaning they are easier to digest and less likely to cause that heavy upset stomach feeling you can get with nuts.

This is also known as sprouted almond butter, however sprouting can be misleading as almonds won’t sprout open like other seeds such as sunflower. Speaking of sunflower seeds if you want a nut-free butter then use sunflower seeds in this recipe for activated sunflower seed butter.

Sprouted Almond Butter Recipe

Activated Sprouted Almond Butter Recipe

  • Total time: 2h 20m
  • Yield: 2 jars
  • Calories: 98 cal a tbsp
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  • 3 cups / 400g whole Almonds
  • ½ tsp Salt, for soaking
  • 6 cups / 1.5L Water, for soaking
  • ½ tsp Salt, optional


  1. Soak the nuts for 8 hours or overnight with ½ tsp salt.
  2. Drain and rinse then spread out and either bake in an oven or dry in a dehydrator.
    1. Oven; put the oven on the lowest possible temperature. Bake with the door ajar for 2-3 hours until bone dry and crispy. Toss every hour.
    2. Dehydrator, dry for 8-12 hours at 110f / 43c until crispy and dry. Toss halfway through.
  3. Place the nuts in a blender or food processor while still warm and blend for 2-minute intervals.
  4. Scrape the sides down between the blending sessions and repeat until a liquid almond butter is formed.
  5. Add ½ tsp of salt on the final blend for salted almond butter.
  6. For my powerful food processor (1800w) this took about 10-12 minutes.
  7. If you don’t have a powerful blender then add a few tablespoons of cold pressed oil once the nuts are broken down to dust. This does speed up the process and less powerful blenders may take too long or get damaged making nut butter.
  8. Store in the fridge and enjoy within a few weeks

Activated Sprouted Almond Butter Video

This is a fun thing to make when you have the time for drying and a lot of blending. It’s significantly cheaper than buying pre-made activated almond butter – for me it works out 1/4 of the price!

The nuts are soaked overnight in salted water to neutralize the enzyme inhibitors and phytic acid. This makes the nuts easy to digest and remove some of the compounds that prevent optimal absorption of vitamins and minerals.

Activated Sprouted Almond Butter Recipe

If your blender is not powerful then you can still make this but you might need to add a few tablespoons of olive or other cold-pressed oil once the almonds become dust. This will help the blender make a creamy and smooth nut butter. You can often drain off most of the added oil as once it chills it separates. I did not add any oil for the nut butter in the video and photos here.

Activated Sprouted Almond Butter - No added oil

You can either make these in a dehydrator or normal oven. I’m using a normal oven here with the temperature set at 90 degrees and the door open. This wouldn’t strictly be suitable for a raw food diet as the nuts do get heated higher than blood temperature. But the actual nuts don’t get that hot using an oven so they are not roasted either.

If you want to make sure that your almonds are raw then don’t buy USA almonds as these have all been heat treated. I tend to choose Italian or Spanish almonds when possible as they often seem the highest quality.

Raw Activated Sprouted Almond Butter

I like to make my own nut and seed butter as there are stories about shop butter using the lowest quality and grade nuts/seeds that wouldn’t be able to be sold whole. This way you can make sure that you’re only using high-quality nuts.

You can use this recipe to make activated nut butter out of just about any nut. Walnuts and pecans break down a lot quicker and make a really creamy smooth butter.

Activated Almond Butter

In the recipe I use whole almonds with the skins still on. These are full of nutrition with antioxidants and vitamin E, you don’t notice them in the smooth almond butter.

If you are not convinced that soaking nuts is important, just look at the brown murky water left behind after soaking almonds!

Activated Sprouted Almond Butter Recipe - Oil-free and Raw

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14 thoughts on “Activated Sprouted Almond Butter”

  1. I tried making almond butter with a blender but it simply does not work. It chops the almonds into pieces but very quickly the clumps get too thick and the blade is left spinning underneath, accomplishing nothing. I transferred the chopped/pulverized almonds to my food processor in batches, but the best I could get was almond paste. I added plenty of MCT oil too (without that I would have just had almond dust). I find it hard to believe that any blender can turn whole almonds into butter. What is the right tool for the job?

    1. Bastian Nest and Glow

      Hi Casey, I used a nutri ninja 1500 watt 2 hp blender to make this. The video shows the blender making it so I assure you that it is possible but you do need the right blender and to put enough in so that it falls down to the blades after being broken up. What blender did you use?

    1. As it’s sprouted I try to have it within 30 days and store in the fridge, as some health experts say sprouted foods lose nutrients after a month 🙂

  2. Hi! I think it should be advise to let the almonds COOL completely before blending. I have a mass of almond goop trying to make its way into butter right now. There is simply too much heat/moisture left – even after roasting on 100 for 3 hours. I am using a Blendtec blender with twister jar.

    1. Hi Amanda, thanks for sharing that – it’s interesting as I find the opposite with my ninja. The almonds still being warm really helps the blending process. They end up very hot just through the friction of the blades. I will update the article to say it depends on your machine. Thanks again 🙂

  3. I tried drying my almonds in the oven on lowest temperature for 2-3 hours, when I put them in the food processor it took over an hour and the result is still a chunky crumbly dough.. should I keep going? is there still a way I can save it?

    1. Hi Stephanie, I recommend to put it as low as possible and toss every so often to help the drying. What’s the lowest it goes to? I’ve done this before at 80C

    1. Yes it works well when I did it in mine many years ago. Although my Vitamix is 15+ years old. I think it will work better in the newer ones with the smaller jugs as you need a certain amount in it for it to be able to go smooth and creamy.

  4. Thanks. Yes, I have found that to be the case with Vita Mix containers unless there is a certain amount in there it will not mix properly.

    1. There should be enough in this recipe – it’s why I’m using 400g of almonds as its just not enough otherwise. May need to scrape the sides once or twice until it reaches that magic point that its liquid enough to fall to the bottom. Let me know how you get on!

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