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.
- 314.66 ml almonds (skin on)
- 0.29 ml salt
- 29.58 ml oil (a neutral one like sunflower or salad)
For Vanilla Cocoa Almond Butter
- 2.46 ml cocoa powder (unsweetened, good quality)
- 1.87 ml ground vanilla bean
For Vanilla Almond Butter
- 1.87 ml ground vanilla bean
For Cinnamon Almond Butter
- 2.46 ml ground cinnamon
- Heat a skillet over medium heat.
- Meanwhile place almonds in a food processor and chop finely.
- 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.
- Remove from heat and allow to cool slightly.
- Place almonds, oil and salt in a food processor and process into a thick paste. You can also use an immersion blender for this.
- If you like your almond butter less thick, just add a little more oil or water until you reach the desired consistency.
- Now add in the flavourings of your choice. Mix them in well with a spoon.
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.
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.
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.