This simple homemade almond butter recipe is inspired by one of my all-time favorite flavor combos: cinnamon-raisin. The combination of toasted almonds, earthy cinnamon, and sweet raisins is so utterly perfect smeared onto toast, drizzled over oatmeal, or just eaten by the spoonful for a random snack, that I always make sure there’s a jar of this nut butter in the pantry!
Important note: there is actually no such thing as too much cinnamon raisin flavor at once. I have tested the limits. Try sandwiching this almond butter between two slices of toasted cinnamon raisin bread with an extra sprinkle of cinnamon. You won’t regret it.
**MARCH 2020 UPDATE**
This recipe was originally posted in April of 2016, and is still one of my favorite almond butter variations to keep in the pantry for fun breakfasts and snacks. Despite being one of my most-used recipes, I was never in love with the photos, so today I’m re-posting the recipe with a fresh set of photos and more streamlined recipe instructions; if you’re a fan of cinnamon-raisin anything, you’re going to want to keep a jar of this almond butter in the house at all times! I’ve left the original blog post in tact below, for the sake of nostalgia. Feel free to scroll straight to the bottom to get the recipe, if you’ve already read this old blog post!
I’m usually so busy making peanut butter, eating peanut butter, dreaming up recipes that involve peanut butter, and otherwise overusing the words peanut butter in a sentence that I often forget just how good almond butter is.
Or, maybe I don’t exactly forget, but I just simply don’t have the brain, stomach, or shelf space to accommodate more than like eight jars of various nut butters at a time.
So, sometimes, fun variations on almond butter just have to wait.
Now is not one of those times.
Oh no. We’re going ALL OUT with the almond butter today by making one of my favorites: CINNAMON RAISIN ALMOND BUTTER!
And it truly couldn’t be any simpler to make:
almonds get roasted until deeply golden, then unceremoniously dumped into a food processor or high-powered blender along with…
a little coconut oil (to help it get nice and smooth)
lots of cinnamon (because you surprisingly need A LOT for the flavor to come through)
some coconut sugar (for a hint of sweetness- add more or less to suit your tastebuds!)
+ a little salt.
Once it’s nice and drippy, you’ll roughly chop some raisins, plop them into the almond butter, and pulse to combine.
That’s it! Spread it on a toasted English muffin (my current obsession), swirl it into yogurt, or use anywhere you love almond butter and/or need a little cinnamon raisin action.
If you try out this recipe, be sure to leave a comment below letting me know what you think, or take a picture of your Cinnamon Raisin Almond Butter and share it with me on Instagram so I can see!
Cinnamon Raisin Almond Butter
Time: 25 minutes
Yields: 2 cups
Ingredients:
- 3 cups raw almonds
- 2 Tablespoons virgin coconut oil
- 2-3 Tablespoons coconut sugar
- 1/4 teaspoon sea salt
- 3/4 cup raisins
Instructions:
- Turn oven on to 350 degrees Fahrenheit. Pour almonds onto a sheet pan and place in the oven and roast for 10-15 minutes, or until golden and fragrant (no need to let the oven preheat first). If your oven is already preheated, start checking the almonds after 8 minutes, to be sure they don’t burn!
- Let almonds cool on the pan for 5 minutes, then transfer to the bowl of a food processor or high-powered blender. Add coconut oil, sugar, and salt, and blend on high until completely smooth. Taste and add an extra pinch of salt or sugar, if needed, to suit your tastebuds.
- Roughly chop the raisins, then add them to the food processor and pulse once or twice, just to combine- we don’t want them to get pureed, just mixed into the nut butter.
- Pour almond butter into a 16oz jar and let cool completely before covering with a lid and storing in the pantry.