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cinnamon maple almond butter

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  • Author: Jennifer McDaniel


  • 2 c. almonds, raw
  • 1 T. maple syrup
  • 1/2 t. salt
  • 1 t. cinnamon, ground


  1. The almonds will start to collect around the edges of the bowl. You will need to stop the processor and scrape down the sides every few minutes. It’s a bit of a high maintenance 15-20 minutes.
  2. The almond butter should begin to turn into “butter” around the 15 minute mark.
  3. After about 20 minutes of continuous processing– the butter will begin to get creamy.


You can expedite this process if you warm the almonds in an oven preheated to 250F for about 10-15 minutes. After many jars of almond butter, my food processor appreciates the help!


  • Serving Size: 2 Tablespoons
  • Calories: 177
  • Sugar: 3.7 g
  • Sodium: 465.9 mg
  • Fat: 14.3 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 9.3 g
  • Fiber: 3.9 g
  • Protein: 6.1 g
  • Cholesterol: 0 mg