This recipe is more of a template than anything. Feel free to use different nuts in place of the almonds, different fats in place of the coconut oil/butter, or maple sugar/honey/coconut sugar in place of the maple syrup, and vary the amount of fat for a smoother texture (I didn’t go super smooth with this batch since I like the chunkier texture against bananas). Want to add other flavors? Vary the spices, or omit the cinnamon and just use salt. You will need either a food processor or a high-powered blender, and once you use it to make your nut butters, you’ll have a hard time going back to the store bought stuff.
A note on cinnamon: I use a strong Vietnamese cinnamon in most of my cooking. It takes less of it to do the job of other cinnamon, so please feel free to use more than specified. Like I said, this is a template, not a set-in-stone recipe.
Cinnamon Spiced Almond Butter
2 cups roasted almonds (soaked and dried first, or just roasted)
1/4 cup neutral flavored coconut oil, warmed
1-2 Tablespoons soft butter
2-4 Tablespoons maple syrup (I used the former here, but feel free to taste and add more)
1/4-1/2 teaspoon cinnamon
Heaping 1/4 teaspoon kosher or sea salt, plus more to taste
1. Place the almonds in the bowl of your food processor and blend until crumbly. While the processor runs, drizzle the oil into the almonds. Add the butter, 2 tablespoons of maple syrup, 1/4 teaspoon cinnamon, and a heaping 1/4 teaspoon of salt.
2. Continue running the food processor, stopping it to scrape down the sides every 30 seconds or so. Add more oil as needed to smooth things out, then taste for balance between the maple syrup and salt. Balance that, and then taste for cinnamon and add up to another 1/4 teaspoon if you’d like it.
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