All Natural Toasted Almond Butter
Serves: Yields about 2 cups
  1. Preheat your oven to 350F
  2. Place 2 cups of almonds in a single layer on a large baking sheet
  3. Place the almonds in the oven and toast them for 15 minutes, moving the nuts around a few times during the process.
  4. Allow the almonds to cool until they can be safely handled with your bare hands, then transfer them to the bowl of your food processor; add the remaining 2 cups of almonds, as well as the salt, ground cinnamon and chopped vanilla beans (if using).
  5. Process for a total of about 10-15 minutes, stopping to scrape the sides from time to time, until the butter becomes very smooth and creamy and almost liquid in consistency. It will return to a firmer, more natural state once it's had a chance to rest and cool down.
  6. Transfer to clean air tight glass jars and keep in a cool dry place for up to a few months.
*I actually throw the whole thing in there, not just the seeds. I only take care to remove the dry ends, then chop the whole vanilla beans very finely before I add them to the food processor. They get pulverized anyway, so why waste?
Nutrition Information
Serving size: NF based on approx 1 tbsp
Recipe by The Healthy Foodie at