Spiced Almond Butter

I needed a snack. It had to be something healthy though, something with good fats, no added sugars but still mighty tasty. You can see my dilemma. One of my favorite go to snacks is apple slices with peanut butter. But peanuts were off the menu. But I did have two cans of whole roasted, unsalted almonds in the pantry! Almonds are not only delicious, they are super good for you being rich sources of vitamins, and minerals and packed with numerous health promoting phyto-chemicals. Almonds are one of the complete sources of energy as well as nutrients. The nuts, especially, are rich in mono-unsaturated fatty acids like oleic, and palmitoleic acids that help in lowering LDL or “bad cholesterol” and increasing HDL or “good cholesterol” in the human body. So win!!

Nut butters are super easy to make. All you need is a food processor or powerful blender, some nuts and whatever flavorants you choose. This particular Almond butter is flavored with cinnamon, chocolate and a hint of cayenne. When spread on a slice of apple the combined flavors are Dutch Apple pie with a spicy finish. My husband is pretty sure I hung the stars with this recipe. Start with two cups of roasted but unsalted almonds, you want to control how much salt goes into your butter. Just toss your almonds into your Ninja or whatever processor or blender you have, add a little coconut oil and pink salt and start the crushing process. You will need to scrape down the sides and add a splash or two of almond milk to help thin it and possibly an extra dollop of coconut oil. I start with two tablespoons but do not add more than three plus a little almond milk. Be patient it will take several minutes to break down the roasted nuts, but it will happen.

Once it starts to become smooth, season and sweeten it. Since I am currently sugar free I used an organic stevia in the form of Sweetleaf Chocolate stevia and I used Toroni Sugar-free Chocolate syrup for just a tad more sweetness and a deeper chocolate flavor. I also used a splash of vanilla, I am not sure why it is, but somehow a splash of vanilla really enhances the chocolate flavor in pretty much anything you are making. Next the dry seasonings; a little Cayenne or red pepper goes a long way and really sets off the sweet notes of the Saigon Cinnamon I used. You can use any cinnamon, I just prefer the sweeter tones and bouquet of the Saigon cinnamon. Of course Ceylon Cinnamon would be even better, but that is much harder to come by. Blend it all in and taste to adjust seasoning.

Now all that needs to be done is to wash and slice up an apple and enjoy yourself thoroughly! I am not kidding, this comes across as a wondrous slice of dutch apple pie and a two tablespoon serving of the butter with a medium sweet apple (I used Honey Crisp) comes to just 305 calories and a nice dose of healthy fats to boot. You will not be sorry, except for when it is gone.. Yeah, this happens all too quick.

• 2 C Roasted unsalted Almonds
• 2-3 T Coconut Oil
• 2-3 T Almond Milk
• 1 tsp Vanilla Extract
• ½ tsp Toroni Sugar Free Chocolate Syrup
• 12-14 Drops Sweetleaf Chocolate Stevia
• 1 tsp Cinnamon
• ¼ tsp Cayenne or Red Pepper
• ¼ tsp Pink Himalayan Salt

1. Add Almonds and 2 tablespoons Coconut Oil and ¼ teaspoon salt to processor bowl and process for several minutes until crumbled. Add additional tablespoon of oil plus a splash or two of Almond milk to adjust thickness.
2. Once creamy add vanilla, sugar free chocolate syrup and stevia and season with cinnamon and cayenne.
3. Blend until thoroughly mixed, taste and adjust seasoning.
4. Serve with apple slices or celery sticks, or a spoon. 🙂

Enjoy!