These raw almond recipes are for the person on your list who doesn’t want to eat almonds or have a nut allergy.
Almonds are a staple ingredient in most people’s diets, but if you’re allergic to them, you can enjoy raw almonds just like any other nut.
In this article, you’ll learn what raw almond recipes are, how to make them, and more.
And I know that one of your biggest concerns with these recipes is whether they’re nut-free.
That said, if you’re looking for recipes that don’t have nuts in them, this article will help!
If you don’t mind nuts in your favorite recipes, this list has plenty of options for you.
From chocolate chip cookies and pie to smoothies and even pudding, there are so many things you can make with raw almonds.
Let’s get started!
Here are 12 of my favorite raw almond recipes!
If you’re looking for a new chocolate chip cookie recipe to try, you’ll have to make these raw chocolate chip cookies.
They’re so soft and crumbly with just the right amount of crunch.
You won’t believe how easy they are to make, either!
Just chop your almonds, add some melted cocoa powder, and then mix everything together.
The result is a warm, chewy treat that tastes amazing with a scoop of ice cream or on its own.
(You could also serve them as dessert or breakfast.)
I adore almond butter cake, and this recipe is a must-try if you want to bulk up your chocolate slice.
It’s such a simple swap, using just two ingredients for the base.
Just mix the nuts with water or coconut milk to soften them, then add them to the batter.
Then, use an electric mixer or hand whisk to ensure that everything is thoroughly mixed until smooth.
This cake has all of those great flavors we love in chocolate cakes (bacon, walnuts, and almond) but without any added sweetness.
Plus, it doesn’t require any baking at all!
Because nuts are rich in antioxidants, they’re a great addition to any meal.
And these waffles are no exception!
They’re savory and nutty with an extra boost of warm almond butter.
Simply add some date paste or cinnamon to the batter, and then combine it with almond milk and powdered sweetener.
Then, pop them in the oven for a short time before serving.
Although you can use frozen berries for this recipe, I find fresh berries work best.
These waffles will always be bursting with flavor.
I’ve tried almond butter in a lot of different ways, from cake to ice cream and even as a smoothie topping.
And these muffins are my favorite because they’re perfect for breakfast!
They’re sweet like any healthy meal, but they have the added bonus of having more nutritional value than most whole foods.
In fact, one serving is just under 400 calories, 15g fat, and 13g protein.
That adds up to 824 cals per muffin.
That makes them some of the healthiest dishes on this list!
Almond butter is a must-have in my kitchen.
It’s creamy, nutty, and beyond delicious.
You can use it to make many different pie fillings – chocolate chip cookie dough, pumpkin pie filling, even cheesecake!
This recipe uses almond butter for the crust because it has such a great flavor.
Plus, you’ll add sliced almonds for extra crunch and toasted hazelnuts for a hint of sweet.
I like this with dark chocolate chips (or even milk) when I don’t have time to make my own.
I love the flavor of this raw almond milk ice cream.
It’s a little less sweet than traditional ice cream, but I find it much more creamy.
Of course, you can make it with any kind of nut milk you like.
So, if you want to make it vegan, then just use coconut or cashew milk instead.
This recipe is a great way to get your kids to eat more almonds.
Plus, this homemade pudding is just as delicious as the store-bought kind.
All you’ll need for this pudding are almonds, maple syrup, cinnamon and vanilla extract, and powdered erythritol (or xylitol).
It takes less than an hour to make and only costs about $10 per serving.
Almond milk is a natural alternative to dairy, which makes this smoothie bowl vegan.
It’s also loaded with protein and nutrients that make it a delicious breakfast option.
All you need is a few minutes and some ingredients to make it.
And it’s so worth the time and effort.
Simply blend almond milk, frozen banana, honey, and vanilla extract until smooth.
Then top with fresh fruit, nuts, or seeds.
It’s such a simple recipe but you can fill it with anything you like!
If you’re a fan of almond butter desserts, then this recipe is for you!
Instead of relying on sugar and milk, this one uses almond butter to make these popsicles creamy, nutty, and sweet.
It’s like having your favorite dessert in a glass!
Who doesn’t love banana bread?
It’s been a staple in my house for as long as I can remember, and it never fails to make me happy.
You know what else is incredible about this recipe?
It adds a nutty, buttery flavor that makes the banana bread even better.
And of course, the almond milk and maple syrup make it extra moist and flavorful.
You can even substitute regular milk for vegan milk if you prefer.
The best part about this bread is that it only takes 15 minutes to bake!
These are my favorite cookies ever.
They’re impossible to resist with their perfectly crumbly, soft and chewy texture and the rich, ooey-gooey chocolate flavor.
The best part?
You can make them in less than an hour with only four ingredients.
I like to use unsweetened almond milk for extra moisture, but coconut or regular dairy-free milk would work just as well.
Since they’re so nutty and chocolatey, you could even try making them without the nuts if you prefer your cookies without anything on them other than the chocolate chips.
These cookies are so soft and buttery, you’ll want to eat them with a spoon.
And that’s exactly what I like to do!
It takes about an hour and a half to get these cookies from scratch, but then they sit in the fridge for at least another hour before baking.
Be sure to let them cool completely before cutting and serving.
You can even leave the ramekins out on the counter if you want something more traditional, or keep them in the fridge overnight if your schedule allows it.
- ½ cup coconut flour
- ¼ cup tapioca starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 eggs
- ⅓ cup maple syrup
- ½ cup almond butter
- ¼ cup coconut oil
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- ½ cup chocolate chips topping
- 2 tablespoons shredded coconut sprinkling
- Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners.
- In a mixing bowl, combine the coconut flour, tapioca starch, baking powder, baking soda, and salt. Whisk until well combined.
- In another mixing bowl, whisk together the eggs, maple syrup, almond butter, coconut oil, coconut milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Top each muffin with a few extra chocolate chips and shredded coconut.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Almond Butter Muffins!