Cinnamon Honey Almond Butter
Dairy Free / Fall / Gluten Free / Joy the Baker / Spring / Summer / Vegetarian / Winter /
This homemade almond butter is absolutely perfect! Roasting the almonds adds a lovely depth of flavor to the nuts while honey, cinnamon and salt lend the perfect balance of sweet and spice. Adding a bit of coconut oil makes the almond butter extra smooth and spreadable! Wonderful on toasted bread with strawberry jam!
PREP, COOK, TOTAL TIME
Prep time: 25 to 30 minutes
Cook time: 0 minutes
Total time: 25 to 30 minutes
Yields: 2 cups
2 cups raw unsalted almonds
1/4 cup LouAna® 100% Pure Coconut Oil
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
Place a rack in the center of the oven and preheat oven to 350 degrees F.
Spread almonds in a single layer across a baking sheet and roast in oven for 10 to 12 minutes until slightly brown. Nuts will become fragrant but be careful not to let them burn.
Place the nuts in the bowl of a food processor fitted with the blade attachment. Blend the nuts for 5 minutes, stopping occasionally to scrape the sides of the bowl.
Add the coconut oil. Continue to process until the almond butter is completely smooth, about 7 more minutes. You may notice that the almond butter mixture gets warm as it mixes in the food processor. That’s normal. Add the honey, cinnamon, and salt and process until combined, 2 minutes more.
Transfer to a jar and store and store at room temperature. If you store at room temp, give the almond butter a good stir before enjoying.
Cinnamon Honey Almond Butter Recipe photo credit: Joy Wilson and Jon Melendez