Ingredients
- 2 cups raw almonds
- 2 tablespoons coconut sugar (or brown sugar)
- 1 tablespoon coconut oil (melted)
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- Pinch of salt
Equipment
- Baking sheet
- Food processor
- Airtight jar for storage
Instructions
- Preheat the oven: Preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius).
- Roast the almonds: Place the almonds evenly on a baking sheet and roast for about 10 minutes. This will enhance the flavor and make the almond butter smoother.
- Process the almonds: Transfer the warm almonds to your food processor. Process them until they reach a creamy, drippy almond butter. This will take around 10-15 minutes. You’ll need to scrape down the sides occasionally to ensure an even texture.
- Add the flavorings: Add coconut sugar, melted coconut oil, vanilla extract, cinnamon, and a pinch of salt. Pulse the food processor a few more times until fully combined.
- Taste and adjust: Give your snickerdoodle almond butter a taste. If you’d like more sweetness or spice, adjust the coconut sugar and cinnamon accordingly.
- Store your almond butter: Transfer your homemade snickerdoodle almond butter to an airtight jar. Store at room temperature for up to 2 weeks or in the refrigerator for longer storage (up to a month).
Tips
- No food processor? A high-powered blender will work, but it might take longer.
- Make it chunky: For a little crunch, hold back a few tablespoons of almonds and roughly pulse them into the almond butter at the end.
- Get creative: Experiment with other spices like nutmeg or cardamom for fun flavor variations.
How to Enjoy Snickerdoodle Almond Butter
- Spread on toast or crackers
- Drizzle over oatmeal or yogurt
- Dip with sliced apples or other fruit
- Use as a base for energy bites or cookies
