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Homemade Cinnamon Vanilla Almond Butter – vegetarian recipe
Stav Kogan

Homemade Cinnamon Vanilla Almond Butter

An incredibly easy, luxuriously creamy, and sugar-free homemade almond butter infused with the cozy flavors of real vanilla and warm cinnamon. A healthy spread that will elevate everything from your morning toast to your favorite smoothie.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 14 serving
Calories: 153
Ingredients Method Nutrition

Ingredients
  

  • 3 cups (420 g / 14.8 oz) raw, unsalted almonds
  • 1 tsp (6 g / 0.21 oz) Himalayan pink salt
  • 1 tsp (3 g / 0.11 oz) ground cinnamon
  • 1 vanilla bean, seeds scraped (or 1 tsp / 5 ml vanilla extract)
  • 2 tbsp (24 g / 0.85 oz) powdered erythritol or stevia, to taste
  • For the creamiest result, process the almonds while they are still warm from the oven. The heat helps release their natural oils much faster.
  • Give your food processor a break every 3-4 minutes if it starts to feel hot. This prevents the motor from overheating and ensures it lasts for many more batches.
  • If your almond butter isn't getting smooth after 15 minutes, add 1-2 teaspoons (10 ml / 0.3 fl oz) of melted coconut oil or avocado oil to help it along.
  • Customize your creation by adding a tablespoon of unsweetened cocoa powder for a chocolatey version or a pinch of cardamom for a spicier kick.

Method
 

  1. Preparation
  2. Preheat your oven to 360°F / 180°C.
  3. Spread the almonds in a single layer on a baking sheet.
  4. Toast for 10–12 minutes, stirring halfway through, until they are lightly golden and fragrant. Watch them closely to prevent burning.
  5. Let the almonds cool for 5-10 minutes. They should be warm, not hot, to the touch. This helps them release their oils more easily.
  6. Transfer the warm almonds to a high-powered food processor.
  7. Add the salt, cinnamon, vanilla bean seeds, and your choice of sweetener.
  8. Secure the lid and process continuously. The mixture will go from a flour-like powder to a clumpy paste, and finally to a smooth, drippy butter. This takes patience and can last 10-20 minutes. Scrape down the sides of the bowl periodically.
  9. Once you've reached your desired creamy consistency, transfer the almond butter to a clean glass jar. Store in the refrigerator for up to a month.

Nutrition

Calories: 153kcalCarbohydrates: 5.5gProtein: 5gFat: 13.5g

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