Breakfast/Brunch and Breads / Carolyn's Dish / Condiments and Dressings / Snacks
DIY Cinnamon Almond Butter and Cacao Variation Recipe
Servings
1 cups
Ingredients
- 3 cups roasted almonds
- ½-1 tsp cinnamon
- ¼-⅛ tsp pink Himalayan sea salt
- 3 cups roasted almonds
- 4 heaping tbsp raw cacao powder
- 2=3 tbsp coconut sugar
- 2 tbsp grapeseed oil
- ¼-⅛ tsp pink Himalayan sea salt
Instructions
- 1
Place all ingredients in a high-speed blender and blend on HIGH for 2-3 minutes using the tamper to push down the centre and the sides the whole time. The Almond Butter/Cacao Almond Butter should be glossy and runny.
Notes
Store in the refrigerator. Did you know that ALL nuts and seeds (nut flours too) should be stored in the fridge or freezer? Because of the high (healthy) fat content in nuts and seeds, they can go rancid in a short time.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 5 days.
- Can I Freeze This?
- Yes! Most breakfast items freeze well. Cool completely, wrap individually, and freeze for up to 2 months. Reheat in the toaster oven or microwave.
- Make Ahead Tip
- This is perfect for meal prep. Make a batch on the weekend and enjoy quick, delicious breakfasts all week long.
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Frequently Asked Questions
How do I make DIY Cinnamon Almond Butter and Cacao Variation?
This DIY Cinnamon Almond Butter and Cacao Variation recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 8 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this diy cinnamon almond butter and cacao variation recipe make?
This recipe makes 1 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this diy cinnamon almond butter and cacao variation?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.