Honey Cinnamon Almond Butter
Healthy and easy, my homemade Honey Cinnamon Almond Butter is a delicious protein-packed spread or dip!
Servings 1 pint
Equipment
- Food Processor or High Speed Blender
Ingredients
- 4 cups almonds
- ½ tsp vanilla (optional)
- 3 tsp honey (optional)
- 2 tsp cinnamon (optional)
- ¼ tsp salt (optional)
- 2-3 tsp coconut oil (optional)
Instructions
- Spread the almonds in a single layer on a sheet pan and roast at 300°F for about 10 minutes, or until fragrant.
- Add the almonds to the food processor or blender and process for about 3-5 minutes, depending on the speed of your machine.
- Scrape down the sides of the processor or blender and process again for another 3-5 minutes, or until the almond mixture is smoother and buttery. For the Honey Cinnamon Almond Butter, add the vanilla, honey, cinnamon, and salt. You can also add the coconut oil now if you prefer super smooth almond butter.
- Process for another 2-3 minutes, or until the almond butter is smooth and easily spreadable.
- Store in a sealed pint-sized glass mason jar in the refrigerator for up to 2 months, but honestly it never lasts that long in my house :).
Video
Notes
If using a food processor, you may need to give it frequent "breaks" while making the almond butter to prevent the motor from overheating.
I prefer the almond butter without the coconut oil, because I don't like how it makes the texture more oily. However, if you like your almond butter super smooth, go ahead and add it!