Cinnamon Almond Butter Recipe
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This cinnamon almond butter is a healthy addition to your morning toast. Plus, there’s no added sugar!
Oh boy, oh boy, oh boooooyyyy!!!!! This stuff is delicious!!!! It’s almost like biting into a little bit of the holidays. In fact, I will definitely be making this for the holidays! (Don’t boo and hiss. The holidays are closer than any of us would like to admit…) The great thing about this is that it’s so crazy easy to make!
The only tool required is a food processor. You might be able to do this in a Vitamix as well, but I haven’t tried yet, so I couldn’t tell you for sure.
But beyond tools, the one thing you’ll definitely need for this recipe is a little bit of patience. You see, unlike peanut butter, almond butter takes a while to make. It’s not any more complicated, you just have to blend it longer in the processor. Somewhere around a full 10 minutes. So be sure to give your processor a break every so often. We don’t want it overheating!
I started out making this after I had seen a video on YouTube (which of course, I can’t find now) about how to make almond butter without adding oil. I tried. I failed.
Perhaps it would have worked out better if I had roasted them, but in my little supposedly logical universe, it just makes sense that a raw nut would make better nut butter than a roasted one. Please leave me to my delusions. They make me happy.
Anyhoo, all you have to do is blend them, and towards the end, add the extras. I promise this one is worth every minute of the 10 minutes it will take you to blend it. Trust me on this.
More Nut And Fruit Butter Recipes
Cinnamon Almond Butter Recipe
Cinnamon Almond Butter
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Equipment
- Food processor
Ingredients
- 2 cups raw almonds
- 1 tbsp. coconut oil
- 1 tsp. ground cinnamon (or to taste)
- ¼ tsp. salt (or to taste)
Instructions
- Put the almonds into a processor and blend, blend, blend!
- When the nut butter reaches the ball stage, add the rest of your ingredients and blend further until you have a nice, creamy almond butter.
- You can adjust the salt and cinnamon at the end if you prefer. Simply add, blend and taste until you get it just the way you like it. Easy!
Notes
Nutrition
Dear Tiffany, is the first time I write to you, I have tried this Almond Butter recently and I can assure you, you need to roast them! the taste is superior and it makes blending way easier and you just need to add the cinnamon to the almonds! it is superb! thanks for sharing!
Luzia – Thanks! I’ll try that with the next batch. 🙂
The recipe calls for 2 cups of raw almond butter. Do you mean 2 cups raw almonds? Should they be blanched to take the skins off or not? This sounds so delicious, I can’t wait to try it!
Laurie – Yes, it was a typo. All fixed. I did not blanch them, but you can if you like.
Do you start with 2 cups raw almond butter or 2 cups raw almonds?
Ashleigh – My mistake. It’s 2 cups almonds. That’s what I get for writing a blog post at nearly 1am.
I need to get a better food processer. I LOVE almond butter, even the unsweetened stuff!
Stephanie – It’s worth it! I love my processor. It does it all!
Hi Tiffany,
How long does the Almond butter stay fresh and should it be refrigerated?
Lori – Yes, I’d keep it in the fridge. It should keep as long as any nut butter. At least a month I would say.
I’m looking to get a better food processor so I can make some nut butters but I don’t know which one to buy. Which one do you have?
Krista – I have a Cuisinart. It’s great!
Fantastic recipe! You can’t get much simpler and delicious than that! Can’t wait to try it myself.
Erena – Hope you enjoy it!
Hi there- I made my almond butter last night but don’t think I left it in the food processor quite long enough, it’s still pretty dry. Is it okay to put it back into the processor again today to try to make it creamier?
Michelle – Sure! You may also have to add a little extra oil. The oil content can vary slightly.
I’ve never tried coconut oil – I do know that I HATE coconut to the point it makes me gag. I also find that coconut flavoring in things does the same thing for me. Does coconut oil have a strong coconut flavor and/or is there another oil I could substitute? This almond butter sounds SOOOOO good…until I saw the coconut in it.
Becca – I couldn’t taste the coconut at all. But you can use a mild-flavored oil as well. Something like safflower oil should work well.
I almost hesitate to try this recipe because I LOVE almond butter and never thought to try flavoring it with cinnamon. I am sure it is heaven! It will be amazing with apples like you have pictured OK, I’ve decided. I’ll take a chance and make the recipe. Hopefully I won’t eat the whole batch at once sitting!
Jacqui – Haha! You can do this!!
Can your butters be canned??
Melissa – I don’t know anything about canning. You’d have to show the recipe to a master canner to find out. Sorry, wish I could be more help.
Do you melt the coconut oil and add or just put it in solid form?
Rochelle – Either way.
I have heard that coconut oil is very healthy for you. Thank you: I will definitely try this recipe!
Phyllis – My pleasure!
Hey, to your reader who doesn’t like coconut anything. Neither do I, it makes me feel sick just smelling it. But, I use coconut oil for everything!! I love the stuff, it doesn’t smell much like coconut at all to me
Jessi – Agreed!
Oh also, I just made this and it’s amazing! My 6 year old helped me and said I was the best mom ever!
Jessi – Awww, thanks so much! 😀
Melissa,
Not sure about canning, but foodinjars has a great canning blog and might have a good answer for you!
This tastes AMAZING! I had slivered almonds at home that needed to be used, so I thew these in instead of raw almonds – maybe a little on the saltier side but I think it’s due to the raw ingredients. I had to add a little extra oil to get it to be creamy (~1/2 TBLS extra, but I had two rounded cups of almonds to begin with) and some extra cinnamon, and it’s delicious. I can safely say I’ll never buy almond butter again, and can’t wait to go get some bulk almonds 🙂 Thanks for a great recipe!
Gen – My pleasure! 🙂