48% OFFMade from 100% almonds soaked overnight and slow-dehydrated to neutralise phytic acid and enzyme inhibitors — Activated Almond Butter gives a smoother, milder flavour than raw ... Read more ↓
100% Activated Organic Almonds
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 196 kcal | 614 kcal | 9.8% |
| Protein | 6.7 g | 21 g | 13.4% |
| Carbohydrates | 3.2 g | 10 g | 1.1% |
| of which Sugars | 1.3 g | 4 g | 2.6% |
| Total Fat | 17.9 g | 56 g | 27.6% |
| of which Saturated Fat | 1.3 g | 4 g | 5.8% |
| of which Monounsaturated Fat | 11.5 g | 36 g | — |
| Dietary Fibre | 3.5 g | 11 g | 14.1% |
| Calcium | 84.5 mg | 264 mg | 8.4% |
| Magnesium | 86.4 mg | 270 mg | 21.6% |
| Vitamin E | 8.3 mg | 26 mg | 55.5% |
| Iron | 1.2 mg | 3.7 mg | 7% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Made from 100% almonds soaked overnight and slow-dehydrated to neutralise phytic acid and enzyme inhibitors — Activated Almond Butter gives a smoother, milder flavour than raw or roasted almond butter.
Activation (soaking + slow dehydration) mimics the natural germination trigger. It neutralises phytic acid and enzyme inhibitors present in raw almonds, making calcium, magnesium and Vitamin E far more bioavailable. The result is almond butter your body can actually use — not just consume.
Almond Milk: Whisk 2–3 tbsp activated almond butter into 250 ml warm water — loosen it first, then dilute gradually and strain for an exceptionally smooth, neutral plant milk rich in Vitamin E and calcium. One of the mildest, most versatile nut milks available.
Vegan Curd: Heat almond milk to just steaming, cool to 37–40°C, then stir in a vegan curd starter or probiotic capsule. Ferment 6–12 hours at room temperature (25–35°C) and refrigerate 3–4 hours — activated almond yields one of the cleanest, mildest vegan curds of any nut butter.
↓ Download: Nut Butter Milk & Curd Recipe (PDF)
Spread on toast or rice cakes · Stir into oatmeal or overnight oats · Blend into smoothies · Dip apple slices or celery · Mix into salad dressings · Add to energy balls or protein bars.
Raw almond butter retains phytic acid that blocks mineral absorption. Activated almond butter is made from almonds soaked and dehydrated to neutralise anti-nutrients — resulting in better mineral absorption and easier digestion.
Yes. We use traditional stone-grinding at low temperatures to preserve heat-sensitive nutrients like Vitamin E, which high-speed industrial blending destroys.
Yes. With only 10g of carbohydrates per 100g, no added sugar and 56g of healthy fats, it is ideal for ketogenic and low-carb lifestyles.
Salt and oil mask inferior raw material. Our activated almonds taste naturally rich and complete — nothing extra is needed.
