Fresh Fruit with Cinnamon Almond Butter

Recipe courtesy of JJ Virgin

The warmth of cinnamon and natural sweetness of almonds make this super-simple almond butter a home run! (And you can’t beat the healthy fats and protein for steady blood sugar and energy levels.) Don’t forget to leave time to slow-roast your almonds beforehand.

Prep: 10 mins
Cook: 8 hrs
Yields: 12 servings

1 cup slow-roasted almonds (see below for instructions)
4 tsp coconut butter
1 1/2 tsp monk fruit extract
1/4 tsp ground cinnamon
1/8 tsp almond extract (optional)
8 oz. celery sticks and fresh fruit such as apple slices and berries*

1 – To Slow-Roast Almonds: Place 1 cup raw almonds and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours. Let cool completely before making almond butter.

2 – Combine the slow-roasted almonds, coconut butter, monk fruit extract, cinnamon, and almond extract (if using) in a food processor.

3 – Process until a smooth paste forms. Serve almond butter with celery sticks and fresh fruit.

4 – Almond butter can be stored in a covered container in the refrigerator for up to 3 months. Let stand at room temperature until softened slightly before serving.


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