Maple Cinnamon Homemade Almond Butter
Almond Butter. I love almond butter almost as much as I love tacos. Specifically, I love homemade almond butter. And even more specifically, I love homemade almond butter made with my crispy overnight soaked almonds.
Let me just go on a quick tangent. Using my crispy almonds instead of regular almonds will make your almond butter taste like crack AND activate the enzymes making the fats in almonds more digestable AND they'll blend up a little quicker, too. I know many of you won't do this step, so know that you can use raw or roasted almonds for this recipe, as well. No worries there, because I get it -- we don't all have time to essentially dehydrate almonds for half a day. C'est la vie!
Anyway, put this almond on apples, toast, in smoothies (like this one) or eat plain. Whatever your jam is, homemade almond butter is HOLY MOLY so much better than store bought. It's worth the extra effort. Don't have a food processor? Here's a good one. Quick tip: mini food processors won't work for this. So let's get to the recipe:
Maple Cinnamon Roasted Almond Butter
- 2 cups crispy almonds
- 2-4 tablespoons pure organic maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/4 - 1/2 teaspoon fine grain sea salt
1. Make a batch of crispy almonds. You can use regular almonds (roasted or raw), as well. It will take a bit longer in the food processor.
2. Place the almonds in a food processor with the maple syrup, cinnamon, pumpkin spice, vanilla and salt and turn on. Let the almonds process until you have smooth and creamy nut butter. This can take 10-15 minutes potentially. Scrape the sides and bottom frequently to help move it along. If the nuts won't smooth out, you can add 1/2-1 tbsp oil to help things move along. I use coconut oil, if necessary.
3. Use a spatula to pour the almond butter into a jar and let cool to room temperature before sealing. Keep for about 1 month in a cool pantry. If you put it in the fridge, note that it can last for about 2 months and will thicken.
The 2 cup amount of almonds works best in a heavy duty, 12-cup food processor.