Cinnamon Cacao Almond Butter

Gluten Free, Soy Free, Vegan, Refined Sugar Free

Ingredients

• 4 cups raw almonds
• 2 heap­ing table­spoons cacao powder
• 1 table­spoon ground cinnamon
• Pinch of sea salt

Directions

1. Pre­heat oven to 350 degrees Fahrenheit
2. Spread almonds out on a large jel­ly roll pan, or bak­ing sheet with sides
3. Bake for 20 min­utes, turn­ing almonds halfway through
4. Remove almonds from oven and care­ful­ly spoon into food processor
5. Remove liq­uid insert from food chute to allow steam to escape. Turn food proces­sor on, and watch the mag­ic hap­pen! Stop every 3–5 min­utes to scrape down sides, if necessary.
6. Once almond but­ter is fair­ly smooth (8−10 min­utes), stop the proces­sor and add cacao and cin­na­mon. Test along the way to achieve the taste you desire.
7. Con­tin­ue pro­cess­ing until cacao and cin­na­mon are well-incor­po­rat­ed and almond but­ter is very smooth.
8. Care­ful­ly pour or spoon into con­tain­ers (care­ful, almond but­ter and blade will be very hot!)
9. Leave con­tain­ers open on the counter until almond but­ter is cool, and then store in the fridge. Almond but­ter will thick­en and real­ly soak up the fla­vors overnight.
10. Almond but­ter will last about 2 weeks in your fridge…if you don’t eat it all first!