Cinnamon Almond Butter

Preheat oven to 300F.

In a large bowl, add your almonds and maple syrup. Mix until all the almonds are coated, place on baking sheet. Bake for 15 minutes, flipping half way through.

Set almonds aside until cool. Just a few minutes.

In a food processor add almonds and process until you see it form into a ball. NOTE: You will have to scrape down the sides a few times throughout the processing. Add your remaining ingredients (except the oil) and then process until drippy. The whole process takes about 10 – 15 minutes.

If the nut butter seems too thick, process it with 1/4 teaspoon of canola oil, and then process until it’s the consistency you like. Just be careful that it doesn’t get too oily. Personally I’d rather have it thicker than with too much oil.

Store in cupboard or refrigerator for longer shelf life.

Enjoy!

Serving Size: 20 Tablespoons

Calories per Tablespoon: 90, Fat: 7.6, Potassium: 107, Sodium: .3, Carbs: 3.8, Fiber: 1.8, Sugar: 1.5, Protein: 3.1