Cinnamon Vanilla Almond Butter


Caution: This stuff is addictive. Way better than prepackaged monstrosities.



Special equipment:

  • Food Processor


  • 4 cups of raw almonds

  • 2 tablespoons of honey

  • 1 tablespoon of coconut oil (optional)

  • 2 teaspoons of vanilla extract

  • 1 teaspoon of kosher salt

  • ½ teaspoon cinnamon


  1. Preheat the oven to 325°F and roast the almonds for about 10-15 minutes, until they are fragrant and lightly toasted

  2. Depending on the size of your food processor, you might have to process the almonds in several batches. I do them in two. Put two cups of the roasted almonds in the food processor and blitz.

  3. After about 30 seconds, you should see a coarse mixture. You should check and scrape the sides of the food processor as you go.

  4. At two minutes, add half of the remaining ingredients: 1 tbsp honey, 1 tsp vanilla, ½ tsp salt, ¼ tsp cinnamon. If you want your butter to be extra silky, you can add 1 ½ tsp of coconut oil as well.

  5. Continue processing until smooth. This requires a little bit of patience. It will look like it will never turn into that smooth buttery texture you are looking for, but it will! Mine took 9 minutes and 30 seconds until I was happy with the results

  6. Remove from the food processor and repeat with the second batch.

  7. Place in an airtight container and enjoy!

Happy eating!


When I came from the Czech Republic, the idea of different nuts making “butter” was extremely strange to me. American PB+J? Forget it. People in the Czech Republic have no idea what peanut butter is. They do now, but not when I was growing up. But in the US, just about any kind of nut or seed has been turned into butter. Peanut, almond, cashew, sunflower seeds, you name it. But the problem is that besides peanut butter, every other kind of nut/seed butter is extremely expensive. Well, worry no more – I am about to show you a super simple way to make your own almond butter that’s beautifully rich in texture and delicious in flavor. And making it at home ensures that there are no preservatives or other chemicals. I am going to show you my favorite way to make it – I like the subtle sweetness of the vanilla and just a touch of the cinnamon. This is not aggressively in your face cinnamon bomb, but just enough to make it extra delicious. You can customize it however you like!