about 1 1/2 cups
• 3 cups raw almonds
• 5 tablespoons unflavored coconut oil, melted
• 2 tablespoons honey
• 1 tablespoon tahini
• 1 teaspoon vanilla extract
• dash of cinnamon
• dash of salt
No nutrition information available
1. Preheat the oven to 400 degrees F. Place the almonds on a baking sheet and bake till fragrant, about 10 minutes. Remove from the oven and allow to cool slightly.
2. Once the almonds have cooled, place in a kitchen mixer, such as a Cusinart fitted with a blade attachment. Blend on high for about 2 minutes. The almonds should be very finely chopped at this point, almost resembling almond flour.
3. Add the coconut oil, honey, tahini, vanilla, cinnamon and salt. Blend on high for about 4-5 minutes or until creamy and smooth. This part takes a bit a trial-and-error, it is not an exact science. If the almond mixture does not look like almond butter, simply keep blending, trust me, it will get there.
4. Store in a glass jar in the pantry. The almond butter will keep for about two weeks.