Some people can’t control themselves when it comes to chocolate but my problem happens to lie with nut butters. Every time I make them or buy a jar I down that creamy goodness in about 5 days. FOR REALS.
I usually just spoon it right out of the jar and into my mouth. Seriously cannot help it. I’ve actually thought about starting my own nut butter company. You never know.
Ever since Trader Joe’s decided to increase the price of their almond butters I’ve been crafting my own at home. My kitty Milly is now deathly afraid of the food processor; I’m also quite certain my neighbors think I’m doing some sort of home maintenance or drilling every time I run it. Obviously must find one that’s a little bit quieter. Heh.
This version is based off of something I wish that I’d see more of in stores: Cinnamon Raisin Almond Butter! I thought of it because I LOVE LOVE LOVE a good toasted cinnamon raisin bagel spread with almond butter. Mmmmm YES.
If you’re new to the almond butter game. My goodness, where have you been? Just kidding! But I’m here to introduce you to something that might just become your new favorite thing. Making your own nut butter is actually quite easy and the best part is that you get to control the taste and texture.
So let’s get to it! Here are the steps:
1. First you’ll roast your almonds in the oven at 350 degrees F for about 10 minutes. They’ll become all roasty-toasty and your house will smell like heaven.
2. Next you’ll allow the almonds to cool for a bit then add them to the bowl of a food processor and process.
3. You’ll have to stop the processor every once in a while because the almonds will creep up the sides. So just scoop them back to the bottom and continue to process.
4. The almond butter formation will go from little bits of almonds to big clumps and then eventually to a smooth and creamy consistency. This should take about 20 minutes. BUT SO WORTH IT.
5. Once the almond butter is finally creamy, you can add a touch of vanilla, cinnamon and salt in and process again. Lastly you’ll add in raisins and pulse just a few times to break them up a bit.
SCRUMPTIOUS. Go ahead and taste test. Or dive face first into it.
Finally, I want to leave you with some tips for making your own almond butter because it’s not always easy (but it’s always delicious):
1. Have patience. Even if you don’t think it will come together, give yourself a little more time and wait it out. It takes me about 20 minutes and I have a pretty strong food processor. Keep scraping the nuts down the side of the food processor every minute or two.
2. Roast your almonds! Roasting almonds adds a nice sweetness and great nutty flavor.
3. Not creamy enough for you? Try adding a teaspoon or two of coconut oil.
4. Want a little crunch? Once your finished processing, stir in 1/4 cup of finely chopped roasted almonds.
5. Add in a touch of spice! Vanilla beans, a little splash of vanilla extract, cinnamon, ginger, nutmeg or cardamom goes a long way in adding flavor to the almond butter.
My favorite way to serve this almond butter is spread on bananas or apples for a healthy afternoon snack. It’s also delicious in oatmeal. If you make this recipe be sure to post it to instagram and use the hashtag #ambitiouskitchen so I can see your creation!
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- Serves: 1 jar almond butter
- Serving size: 2 tablespoons
- Calories: 178
- Carbohydrates: 9.8g
- Sugar: 3.9g
- Fiber: 3.8g
- Protein: 6.1g
- 16 oz raw almonds (about 3 1/4 cups)
- 1/4 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon salt, plus more to taste
- 1/2 cup raisins
- optional: 1-2 teaspoons coconut oil, if necessary
- Preheat oven to 350 degrees F. On large baking sheet spread out almonds and roast in oven for 10-12 minutes until slightly brown. Be very careful not to burn the nuts! Cool for 10 minutes.
- Transfer almonds to the bowl of a food processor and process for 10-15 minutes, scraping down the sides as necessary (about every 2 minutes). At this point the almonds should start to clump together. Continue to process until you reach the desired consistency. I always process until my almond butter is liquid like. If after 20-25 minutes the almond butter is not creamy add in a teaspoon or two of coconut oil. You can also do this if you want super creamy almond butter!
- Next add in vanilla, cinnamon and salt. Process again for 30 seconds. Taste and add more salt if necessary.
- Next add in raisins and pulse a few times to break up the raisins a bit.
- Transfer to tubberware or mason jar and store at room temperature or in fridge. If you store at room temp, simply give the almond butter a stir before you use it.