Protein-Rich Almond Butter

INGREDIENTS



3 cups organic raw almonds

¼ teaspoon pink Himalayan salt

¼ teaspoon ground cinnamon

½ teaspoon vanilla extract

2 tablespoons maple syrup

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit. Spread the almonds on a large baking sheet and toast them for 10 minutes, stirring halfway.

2. Let the almonds cool for approximately 10 minutes until warm (not hot).

3. Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. It may seem like it’s not working initially, but keep blending and scraping down the sides. It will eventually get very creamy. If it gets too hot, stop and let it cool for a bit, and then continue.

4. Once the almond butter is creamy, add in the remainder of the ingredients and blend. Let cool.

5. Store in an airtight container (preferably glass) in the refrigerator for up to two weeks.