diy kitchen series: cinnamon maple almond butter

Making homemade nut butters is incredibly easy - it simply requires, nuts, a food processor large enough to take on the job and a little bit of patience. The patience was the hardest one for me to grasp - there is no such thing as rushing a nut butter into smooth creamy bliss. The transformation from whole almonds to creamy nut butter goodness will happen, simply allow a little bit of time for it to work its magic.

The wait is worth the creamy goodness that comes from a bit of patience and a few inexpensive ingredients that can be easily found in just about and grocery store.

There are many variations of almond butter that can be created- the possibilities are endless. Fall is all around us here in the Northeast, so naturally, I gravitated towards fall flavors; maple & cinnamon.

When I first attempted to make almond butter the results were less than stellar. The end result tasted amazing but far from creamy. What happened you ask? I rushed the process. The key to achieving a smooth creamy almond butter is time. Let me tell you, it may at first seem like it is taking forever but don't give up. A batch will take you about 20-25 minutes depending on how powerful your processor is. Process, scrape & repeat about every 5-8 minutes. Before you know it, your processor of whole roasted almonds will turn into liquid gold. Liquid gold that is so worth 25 minutes of your time.

What better way to serve up cinnamon maple almond butter than smeared across a freshly picked apple - pure fall happiness in snack size form.

Love nut butters? Check out my take on the classic "nutella" veganized!

Cinnamon Maple Almond Butter

makes about 1 3/4 cups

you will need:

2 cups roasted whole almonds 

(I roast whole raw almonds in a 350* oven for 12 minutes)

1-3 tbsp pure maple syrup; depending on your personal sweetness level

2 tsp ground cinnamon

1/2 tsp pink Himalayan salt

assembly: 

Place roasted almonds, maple syrup, cinnamon & salt in a food processor fitted with an s blade. Process for 20-25 minutes, stopping every 5-8 minutes to scrape down the sides and  bottom of processor. Continue this process until almonds turn into almond butter- smooth & creamy. The smooth & creamy almond butter  forms in about the last 5 -10 minutes of processing.

Note: do not be alarmed of steam escaping the processor - this is simply steam created from the almonds & the friction of the processor.