Vanilla Honey Almond Butter

Vanilla Honey Almond Butter. Make it. Make it, now.

Vanilla Honey Almond Butter

I’ve been on somewhat of an almond kick for the past week or so… Just like, almonds in general. Just plain raw almonds, roasted almond butter, homemade almond milk… Whatever else I can possibly do with almonds… It’s just been sort of almond crazy. Plus, since I shared my Banana Almond Crunch Greek Yogurt and sang the praises of the MaraNatha crunchy almond butter, I started wondering why I don’t just make my own almond butter. That way I know the exact proportions of everything that went into it, I don’t have to use sugar or a ton of oil, and I can even make it raw!

Vanilla Honey Almond Butter

One of the best parts about it is that there are no preservatives and a minimal amount of sea salt added. Because of this, I make this in small batches that yield about 1/2 cup of butter at a time so I can keep it fresh in the refrigerator for a week and it won’t go to waste.

Vanilla Honey Almond Butter

This Vanilla Honey Almond Butter is delightfully almond-y and subtly sweet with honey, fragrant undertones of vanilla, and the wonderfully warm scent of cinnamon. I chose to make the CRUNCHY version of it, because I wanted to eat it in my Banana Almond Crunch Greek Yogurt, and the result was amazing. I ate the rest of the butter straight out of the jar with a spoon because I just couldn’t stoooopppp.

Vanilla Honey Almond ButterVanilla Honey Almond Butter

Ingredients:

(Makes 1/2 Cup Almond Butter)

  • 1 Cup Raw Almonds (+1/4 Cup extra for “crunchy” style)
  • 1 tsp. Honey
  • 1/4 tsp. Ground Cinnamon
  • 1/4 tsp. Sea Salt
  • 1/2 tsp. Vanilla Extract
  • 1 tsp. Extra Virgin Olive Oil

If you’re making CRUNCHY style almond butter, first put 1/4 Cup Raw Almonds and into your food processor and pulse to chop about 15-30 seconds until you reach the desired size of almond chunks to add to your butter. Pour them into a bowl and set aside.

In your food processor, pour 1 cup of Raw Almonds, 1/4 tsp. Cinnamon and 1/4 tsp. Sea Salt. Turn your machine on to run for 2 minutes at a time, pausing every 2 minutes and scraping down the sides of the bowl. This will give your machine’s motor a break as well as ensure that the almonds are processed evenly. You’ll notice different stages of the butter including a powdery stage, a stage (or 2) where everything lumps up into a ball, and finally the creamy stage you desire.

When the almonds start to get warm and a bit creamier (after about 12 total minutes), add the Olive Oil and Vanilla , and Honey through the feed tube of your processor while it’s running and blend for another 2 minutes.  Check on your butter… If it’s the consistency that you like and creamy, you can stop here. If not, continue to run it for 2 minutes at a time until creamy.

For the CRUNCHY style, once your butter comes together, pour in the chopped almonds and stir in with a spoon.

Store in the refrigerator for up to a week (if you can make it last that long!).

Vanilla Honey Almond Butter

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Vanilla Honey Almond Butter
 
Prep time
Total time
 
This recipe for raw Vanilla Honey Almond Butter yields an incredibly tasty nut butter void of anything artificial. Perfect in a meal or by the spoonful!
Author:
Recipe type: Sides & Sauces
Serves: 8
Ingredients
  • 1 Cup Raw Almonds (+1/4 Cup extra for "crunchy" style)
  • 1 tsp. Honey
  • ¼ tsp. Ground Cinnamon
  • ¼ tsp. Sea Salt
  • ½ tsp. Vanilla Extract
  • 1 tsp. Extra Virgin Olive Oil
Instructions
  1. If you're making CRUNCHY style almond butter, first put ¼ Cup Raw Almonds and into your food processor and pulse to chop about 15-30 seconds until you reach the desired size of almond chunks to add to your butter. Pour them into a bowl and set aside.
  2. In your food processor, pour 1 cup of Raw Almonds, ¼ tsp. Cinnamon and ¼ tsp. Sea Salt. Turn your machine on to run for 2 minutes at a time, pausing every 2 minutes and scraping down the sides of the bowl. This will give your machine's motor a break as well as ensure that the almonds are processed evenly. You'll notice different stages of the butter including a powdery stage, a stage (or 2) where everything lumps up into a ball, and finally the creamy stage you desire.
  3. When the almonds start to get warm and a bit creamier (after about 12 total minutes), add the Olive Oil and Vanilla , and Honey through the feed tube of your processor while it's running and blend for another 2 minutes. Check on your butter... If it's the consistency that you like and creamy, you can stop here. If not, continue to run it for 2 minutes at a time until creamy.
  4. For the CRUNCHY style, once your butter comes together, pour in the chopped almonds and stir in with a spoon.
  5. Store in the refrigerator for up to a week (if you can make it last that long!).

 

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One Response to “Vanilla Honey Almond Butter”

  1. June 14, 2014 at 9:24 am #

    yum. A fabulous recipe. And I had no idea that you could make a nut butter with a food processor. So good to know!!!

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