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

Cinnamon Raisin Almond Butter


  • 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)


  1. 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.
  2. 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!).
  3. 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.
  4. 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