Almond Butter With Tahini & Honey
3 cups raw almonds
5 tablespoons unflavored coconut oil, melted
2 tablespoons honey
1 tablespoon tahini
1 teaspoon vanilla extract
dash of cinnamon
dash of salt
Preheat the oven to 400 degrees F.
Place the almonds on a baking sheet and bake till fragrant, about 10 minutes. Remove from the oven and allow to cool slightly.
Once the almonds have cooled, place in a kitchen mixer, such as a Cusinart fitted with a blade attachment. Blend on high for about 2 minutes. The almonds should be very finely chopped at this point, almost resembling almond flour.
Add the coconut oil, honey, tahini, vanilla, cinnamon and salt. Blend on high for about 4-5 minutes or until creamy and smooth. This part takes a bit a trial-and-error, it is not an exact science. If the almond mixture does not look like almond butter, simply keep blending, trust me, it will get there.
Store in a glass jar in the pantry. The almond butter will keep for about two weeks.