-2 cups of almonds (not soaked)
Made .25 L/1 cup
Colour is light brown
Very thick. Creamy texture like heavily processed nut butters. A bit more dry but still a great nut butter. It came out very warm.
Using my new 7 cup food processor, I poured the nuts in, closed the top and pulsed for about 30 seconds until the nuts were small pieces.
Over 10 minutes I left the processor on, stopping 6 times to push down the sides with a spatula.
A few minutes later I noticed the food processor was getting so hot, that I felt my nut butter would not be considered “raw” if I continued. Due to the fact it was the first time this motor was being used, I removed the container off the base and let the machine sit and cool down for about 40 minutes.
The base was still very warm, but I wasn’t going to wait any longer. I finished the nut butter in about 4 more minutes. So as the site below points out, it takes about 15-20 minutes to do this, but it doesn’t mention the incredible heat generated by the base of the processor and how that also heats up the nut butter. I was starting to see vapour marks on the side of the plastic container when I stopped. Condensation. Perhaps larger processors, or different types, create less heat during this 20 minute usage.
As I always do…the nuts I used were raw and organic. These were not unpasteurized though, as i’ve not been able to find any in the past week.
I was using this blog post as a bit of a guide.