Yummy Almond Butter With 3 Variations

Total Time
Prep 10 mins
Cook 5 mins

My sis and me made Sharon's wonderful Easy Homemade Almond Butter and liked it so much that we were inspired to come up with our own variations. We created a cocoa vanilla one, a vanilla and a cinnamon one. They are so yummy and taste kinda like candy only healthier. If you have a sweet tooth feel free to add in a ts or so of your favourite sweetener. The basic almond butter is different from Sharons in that is uses a little less oil and salt and a different method of preparation.

Ingredients Nutrition

  • 1 13 cups almonds (skin on)
  • 116 teaspoon salt
  • 2 tablespoons oil (a neutral one like sunflower or salad)
  • For Vanilla Cocoa Almond Butter

  • 12 teaspoon cocoa powder (unsweetened, good quality)
  • 38 teaspoon ground vanilla bean
  • For Vanilla Almond Butter

  • 38 teaspoon ground vanilla bean
  • For Cinnamon Almond Butter

  • 12 teaspoon ground cinnamon


  1. Heat a skillet over medium heat.
  2. Meanwhile place almonds in a food processor and chop finely.
  3. Place almond pieces in the skillet and dry toast for about 5 minutes. The almonds should smell roasty and have a slightly golden brown colour.
  4. Remove from heat and allow to cool slightly.
  5. Place almonds, oil and salt in a food processor and process into a thick paste. You can also use an immersion blender for this.
  6. If you like your almond butter less thick, just add a little more oil or water until you reach the desired consistency.
  7. Now add in the flavourings of your choice. Mix them in well with a spoon.
  8. Enjoy!
Most Helpful

Delicious! and economical as well. This amount of almond butter would cost $10 to $12 in the store with no added flavors. Not only is making it less costly but I have to honestly say that this tastes much better than store bought, you get a fresh almond flavor here. I combined vanilla and cinnamon and used no salt. This will be made many times over without doubt.

Annacia September 02, 2011

Wonderful flavors! The roasting of the almonds combine with the cinnamon makes for a spread that has ten times the flavor over the commercial almond butters with an added bonuses of no add sugar. Thanks so much for the post.

Debbwl December 11, 2010

So good! I did cheat a bit and used really high quality roasted almonds, so I skipped the toasting step out of laziness. Blended with a grape seed oil, which is fairly neutral and I like the taste, and then I went off the recipe a bit... Let this blend, having to add about a half a teaspoon more oil to get it the consistency I wanted, then with the processor running I added sugar free chocolate chips and about a tablespoon of sugar free "honey" (maltitol syrup) which doesn't taste much like honey but does add a bit of honey flavor when it's in things. The heat from the mixing melted the chips right in and it all blended up beautifully. It tastes so good I literally licked it off the spatula like my kids do cake batter! I can't wait for this to set up to go on low carb toast later. Thanks for sharing. I'll try it with agave to cut back on the artificial stuff next time.

Queen Roachie March 06, 2013