Cinnamon Vanilla Almond Butter


I have ALWAYS had an obsession with nut butters. It started with peanut butter and jelly sandwiches (with double peanut butter) when I was a kid. Then came my Reese’s obsession. In college, I had oatmeal with peanut butter, bananas and cinnamon every single morning for breakfast. For YEARS. Then in the past few years, other nut butter have become more popular and I have yet to find one I don’t love. On toast, with fruit, by the spoonful, in desserts – you name it and I’ll eat it with some type of nut butter 🙂

However – when I look down the nut butter aisle at the grocery store, I usually run right past it.

First of all – the prices are just outrageous. I am not spending $10+ on a tiny jar of raw almond butter. I just cannot justify spending that much on a few spoonfuls of goodness. Secondly, the ingredients lists are usually not so great. So many have added oils, sugars, and other preservatives. And unless I want to spend $16 on a jar, I know the nuts probably aren’t going to be sourced very well. Also, the consistency varies so much from store bought brands! I like my nut butters creamier, and sometimes they are just too viscous for my liking. Oh, and I hate the whole having the stir the oils in the jar thing – that is usually a messy fail.

So, because of all those #firstworldproblems, I almost always make my own!

It’s cheaper

I buy almonds in bulk to get them at a better price (since they are so expensive.) I try to purchase raw organic since they tend to be processed highly and get sprayed with pesticides if sourced poorly.

It’s so easy and quick

If you have a good food processor, this is a 15 minute project, tops!

I know all the ingredients

IMG_0688.JPGI use coconut oil for my nut butter recipes because I love the flavor and it adds a great consistency to it. I like knowing what oils are going and making sure they’re not something highly processed. Highly processed vegetable oils are extremely inflammatory for your body and not good for your gut. They can be fine from time to time, of course, but I try to keep them out of my diet where I can, and as often as possible.

I can customize it

Of course, you can just make a plain nut butter with just a single ingredient. But I usually don’t do that because there are so many different, deliciously flavored nut butters you can make! This recipe is for cinnamon almond, but you can add so many different ingredients instead or in addition: cocoa powder, maple syrup, honey, ginger, coffee, chai spiced, you name it 🙂

Also, this recipe calls for raw almonds, but you can buy them roasted, or roast your own! One bonus of roasting is that it brings out more natural oils and allows it to be easier to blend with less added oils.

And the only downfall: the clean up.

Any volunteers for cleaning my food processor? Anyone?!






2 Cups raw almonds (or roasted)

1/4 Cup Coconut Oil

1 TBPS Vanilla

1 tsp Cinnamon




1. Add almonds to a food processor and set on high for 3-5 minutes. Scrap down sides as needed.

2. Once it starts to turn into more of a paste than a flour consistency, let it sit for a minute. It will bring out some of the natural oils. Then add the coconut oil and vanilla.

3. Set food processor to high again for another 3-5 minutes. It should start to look more like almond butter here!

4. Add the cinnamon and scrape down the sides as needed. Blend until it’s the consistency you like.

5. If it is too thick and you like a creamier almond butter, add more coconut oil and vanilla. Or add some maple syrup or honey to give it another added flavor 🙂

NOTES: Rumor has it that you can store it in an airtight container (I use a mason jar or glass container) for up to two weeks without refrigerating, but mine has never lasted that long!

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