Honey-Cinnamon Coconut Almond Butter
- 10 oz raw almonds
- 2-4 tbsp coconut oil, possibly more if needed
- cinnamon (to taste)*
- honey (to taste)*
*I know exact measurements would be helpful, but people’s tastes are so different that I don’t like to give measurements for things like these. One person may like a lot of cinnamon and a little honey, whereas another person may like the exact opposite. It’s up to you!
Begin by spreading the almonds on a cookie sheet in a single layer like so. Make sure the cookie sheet is greased or sprayed so the almonds don’t stick.
Preheat your oven to 350 degrees and roast the almonds for 4-6 minutes, depending on the strength of your oven. The idea is to halfway-roast them so you get a nice combination of roasted taste and raw nutrients. Be careful not to burn them! I accidentally let them roast too long and I burned my most recent batch. It wasn’t terrible, but I certainly would not recommend it.
After the almonds cool, place them in a food processor, Vita-Mix or other high-speed blender.
Grind the almonds into a flour, stopping and scraping the sides as needed. I tend to play with the speeds, alternating between low, medium and high. It all depends on what works best at the moment. Once you have a clumpy flour, drizzle in the coconut oil one tablespoon at a time, blending after each tablespoon. You can add more or less if you need to, which will depend on how long you roasted the almonds. Once you’ve reached the desired consistency, slowly blend in the cinnamon and honey. I tend to use about three good shakes of cinnamon and 1.5-2 tsp honey. (Also, if you’re a vegan and you prefer not to use honey, agave will work fine. I’m sure stevia would be good too, although you’d lose the authentic honey taste.)
Allow the almond butter to cool in the canister for a bit, then scrape it into a glass jar/container. I didn’t refrigerate mine because I didn’t want the coconut oil to solidify, but I suppose you could. Actually I think you’re typically supposed to refrigerate raw nut butters.