Homemade Cinnamon Raisin Almond Butter
This homemade Cinnamon Raisin Almond Butter is smooth and creamy, with chewy bits of raisins in every spoonful! Only 4 ingredients. Spread it on apples, bananas, toast, or just enjoy it as is.

I’m going a little nut butter wild! I currently have four jars of assorted homemade nut butter sitting in my pantry. There are even more recipes for four more flavors written in my recipe notebook.
Luckily (or not), they’re disappearing just as quickly as they’re getting made. A jar of this homemade Cinnamon Raisin Almond Butter was the first to go. Luckily, I had two jars of this good stuff.
Want to fill your cabinet with homemade nut butter too? I’ve got 15+ homemade nut butter recipes that you’ll love!

I’m still on Whole30, which is actually going surprisingly well! I’m doing it mostly to help my body detox from sugar (ironic, no?). It’s been forcing me to cook for myself for every meal, instead of turning to Trader Joe’s prepared foods when I’m tired.
The hardest part though, is having a bunch of recipes I’m dying to make for you and not being able to make any of them. I worried about which recipes I was going to make to share that were Whole30-approved.

Then I remembered that nut butter is allowed, as long as they’re not peanut butter and have no added sugar. Ding ding ding! That, I can do.
My handy-dandy Vitamix has certainly been getting a workout. But I must say, I’m pretty impressed with how quickly and easily it turns nuts into super creamy nut butter. None of my nut butter recipes have taken more than 3 minutes to make, which is kind of amazing.

Can I make nut butter in a food processor?
You can! If you’re making this in a food processor, your time will probably be pretty significantly longer. Up to 10-20 minutes depending on the strength/size. It takes a lot longer because it’s in a bigger container and you’re going to have to scrape down the sides a bunch. It’s worth it, though! Carry on, and be rewarded with fresh, creamy almond butter.
How to make cinnamon raisin almond butter
This recipe really couldn’t be simpler, once you get past the nut-butter-making part. After you’re left with creamy, drippy almond butter in your blender or food processor, add couple of teaspoons of cinnamon, a sprinkle of salt, and coconut oil if your nut butter isn’t as drippy as you like it, and blend!

Taste to make sure the cinnamon & salt amounts are to your liking and adjust as necessary. Then, pulse in your raisins. You want to pulse them in, not blend them in. We want big raisin chunks in there! Put into a glass jar for safekeeping and…voila, time to devour.
This is the part where I take a spoon and eat way too much nut butter in one sitting. I’ve been gobbling this up on apples for breakfast, but it would also be ridiculously good with bananas, spread on toast, or stirred into oatmeal. Or just go the spoon route – you really can’t go wrong. Enjoy!

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This Dark Chocolate Coconut Almond Butter is a decadent homemade nut butter that will satisfy all your chocolate cravings. This paleo and vegan chocolate spread is perfect with bananas, apples, oatmeal, or with a spoon!
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You’ll want to spread this Banana Bread Pecan Almond Butter on everything! This creamy nut butter, made from pecans and almonds, tastes like a spreadable version of banana bread, loaded with cinnamon, nutmeg, and dried banana bits. There’s no sugar added in this vegan, Paleo, + Whole30-approved treat.
Maple Almond Butter with Chia, Flax & Hemp Seeds
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Cinnamon Raisin Almond Butter
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 cups 1x
- Category: Nut Butter
- Method: Blender
- Cuisine: American
- Diet: Vegan
Description
This homemade Cinnamon Raisin Almond Butter is smooth and creamy, with chewy bits of raisins in every spoonful! Only 4 ingredients. Spread it on apples, bananas, toast, or just enjoy it as is.
Ingredients
- 3 cups raw almonds
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- 1 tablespoon coconut oil, optional – use if you want your almond butter thinner)
- ½ cup raisins
Instructions
- Preheat the oven to 350°F. Spread the almonds on a lined baking sheet and bake in the heated for 10 minutes, or until fragrant and lightly toasted. Let cool for a few minutes on the counter top. You can skip this step if you want raw almond butter.
- When the almonds are cool, add them to your food processor or high-powered blender (I used my Vitamix). Process for about 3-6 minutes, scraping down as necessary. Your time might be shorter if you’re using a high-powered blender (it only took me about 2 minutes) but it will take longer in a food processor and you’ll have to scrape down the sides more often (could take up to 20 minutes – don’t give it, it’ll break down into buttery goodness eventually!).
- When the almonds have broken down into smooth, creamy butter, add the cinnamon, salt, and coconut oil, if using (use it if you want a thinner, drippier almond butter). Process to incorporate, and taste. Adjust add-ins as desired. Finally, add the raisins and pulse in one or two times just to break them up a bit – you don’t want to blend them completely in.
- Transfer to a sealed glass jar or two (like a mason or Weck jar) and store at room temperature for a month or in the refrigerator for 2-3 months.
Now this is my kind of nut butter! I’ve made homemade peanut butter before, but never one with almonds, so I need to try this out! I love the cinnamon flavor in here. I think I would add this to just about anything! Can’t wait to see your other flavors!
Thanks so much Gayle – I’ve seriously been downing this stuff like it’s no one’s business :) so good!!
You are rocking the Whole30 thing! This looks like it would be sooooo good drizzled over banana nicecream.
Thanks Annie!! Such a good idea – that would be seriously AMAZING!
Oh my gooooosh, I’d be putting this almond butter on literally everything in sight! I wouldn’t rule out eating it straight from the jar either to be honest. ;)
Haha I have been!! It’s pretty irresistible. Thanks so much Sarah :)
Dayummmmm this looks good! I love ordering cinnamon raising flavoured PB from the Peanut Butter Company in the US, but it’s always a little pricey. I stupidly overlooked the idea of making it at home. UNTIL NOW. Thank you!
OMG….I could dive right into this jar of goodness!! I have yet to make my own nut butter and this is just the inspiration I need. This wouldn’t last no time in my fridge and I’d be looking for excuses to put it on everything, lol :D I have to get one of those Vitamix machines. That’s amazing how quickly you can whip these up! Pinned!
You’ve got to try making your own nut butters – you’ll never go back! Thanks so much for the love and the pin, Dawn.
Rachel, you are brilliant! I am always amazed at what you can come up with that ticks all the boxes, especially on a Whole30?!? I think this would be my dessert! I love cinnamon raisin!
Congrats on doing so well on Whole30 Rachel — maybe one day I’ll be motivated enough to do that! And this nut butter looks so amazingly good — I love the cinnamon raisin twist! I’d be hard pressed not to eat the whole jar. :)
WHOA!!! This looks SO GOOD!!! Will need to make this for my next camping trip! (We usually make little peanut butter packets!) Thanks for sharing! – http://www.domesticgeekgirl.com
Hope you love it, Gingi!! Thanks so much.
I have been wanting to make my own nut butters in blendtec and now I think this recipe would be a perfect one to start with! Looks so good!
You’ve got to try it Ami, you won’t be able to get enough!
I’m doing Whole30 right after I graduate college, so I’m excited and a little nervous at the same time! I love the fact that I’ll be able to enjoy this delicious, naturally sweet almond butter though!
Oh you’re going to love it! It’s not nearly as hard as I thought it’d be, either :) thanks so much, Bethany! You’ve definitely got to make a batch of this in preparation for your Whole30!