- 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 (make sure there’s no added sweetener)
- 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 a 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 a 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes