Ingredients
Scale
- 2 cups raw almonds
- 6 Tbsp. maple syrup
- pinch of sea salt
- 1 tsp. ground cinnamon
- optional: 1-2 tsp. coconut oil
Instructions
- Preheat oven to 325F and line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Pour almonds onto baking sheet and drizzle them with maple syrup, using your fingers to ensure that they are evenly coated. Roast for 15 minutes, stirring at least once to prevent burning.
- Remove the pan from the oven and let the almonds cool for about 10 minutes. You want them to still be warm so that they’re easier to process, but not hot so that they don’t put an added strain on your processor.
- Pour the almonds into your food processor and pulse to begin breaking them down. Add 1 tsp. of oil if needed and let your processor run until the almonds begin to break down into a grainy paste, and eventually a smooth butter. Stop processing every couple of minutes to scrape down the sides of the bowl and give your processor a brief rest.
- When almonds become creamy, add salt and cinnamon, and continue processing until desired consistency is reached.
- Transfer the almond butter to an airtight container, and store in the fridge for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins