Cinnamon Almond Butter
This cinnamon almond butter is flavorfully addictive. Taking less than 15 minutes to make you may never buy it from the grocery store again. Hints of cinnamon, coconut oil, and a touch of salt make it a little less ordinary than plain almond butter.
Servings 20 spoonful
- 4 cups almonds
- 3 tbsp. coconut oil, melted
- 1-2 tbsp. ground cinnamon
- salt, to taste
Put almonds into bowl of food processor fitted with blade. Start food processor and allow it to mix until ground almonds resemble moist sand. You may need to pulse the mixture at times or use a spoon to move the almonds around.
Once almonds have been ground into fine, sand like consistency, pour in coconut oil and cinnamon. Turn food processor back on until oil and cinnamon are incorporated.
Keep blending until creamy almond butter texture. Slowly add in your salt while mixing and tasting until you are satisfied.
Pour almond butter into container and store in fridge. Leave to sit at room temperate before serving if you want the creamy texture as the almond butter gets hard in the fridge.