Raw Homemade Almond Butter
Make almond butter at home with this easy recipe. Add a hint of vanilla extract and cinnamon for additional flavor.
- 3 cups raw almonds, (16 ounces)
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preheat over 350 degrees F (175 degrees C).
Spread almonds on a baking sheet lined with parchment paper. Toast almonds for 13 minutes or until they turn a deeper brown color. Take out of oven and allow to cool for 5 minutes.
Place the almonds into a food processor or high powered blender. Blend until smooth and creamy, scraping down the sides of the bowl every 5 minutes or so. Depending on the power of your food processor, it could take anywhere from 5 minutes to 20 minutes to achieve a smooth texture.
Add maple syrup, vanilla, cinnamon and salt to almond butter and blend for a few more minutes. When you first blend in these ingredients, the mixture will clump. Keep blending until everything goes smooth again.
Allow to cool, then pour into a jar and store in the refrigerator.
This recipe yields about 16 ounces of homemade almond butter, about the same size as a store bought jar. Each serving is about 2 tablespoons of almond butter. Nutritional information is per serving.
- Store the almond butter in a sealed container in the refrigerator for up to 2 weeks. It may last longer, but it's usually gone in my house by then.
Serving: 2tablespoons, Calories: 159kcal, Carbohydrates: 7g, Protein: 6g, Fat: 13g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 37mg, Potassium: 193mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 1mg