Rinse your almonds well. Then to make raw almond butter is pretty simple, let the almonds dry, then throw them into the food processor. However, if you'd like to speed-up the process, you can warm up the almonds in an oven at 250 degrees for 10 to 15 minutes so they are warm to touch. This helps with the natural release of oils.
Place the almonds in a large food processor fitted with an "S" blade, and process them until creamy. (Important to stop and scrape down the sides every now and then) this process will take up to 25 minutes, or less if you heat your almonds first. If your concerned about the time your food processor is on, you can stop and give your food processor a break, if you'd like. Mine usually handles it just fine, but some processors will automatically shut off for a break if they start to get too hot.
Once totally smooth and creamy, transfer the almond butter to a glass jar and store it in the fridge. I've found that almond butter with no additives usually lasts at least a month, if not longer.
NOTE** only thing you should add if you want is a touch of sea salt or Celtic salt. Do not be tempted to add anything else, other than possibly a drop of oil, (I personally don’t think it’s necessary) to the almonds before they turn into a smooth butter. Adding sweeteners or water can ruin the texture of your almond butter and will affect how long it lasts.