Cinnamon Maple Almond Butter


I LOVE almond butter, but it is so expensive to buy. It really isn’t bad to make at all.  Just like letting something rise, you just need a few minutes in the kitchen. You can make a big batch of it in a food processor.  I don’t always make almond butter from scratch,  I sometimes buy it and sometimes I make it.  Making it on your own does save money and you can do a lot of different flavors.

I took pictures because it helps to see the process if you haven’t made it before. It looks like a kitchen fail for the first 8 minutes of processing it, and 10 minutes later, lo and behold it behaves and whips up into creamy almond butter. This recipe is so good with cinnamon and maple syrup — you can eat it by the spoonful. I have also made almond butter with coconut sugar  or honey and that is seriously good as well.

I took pictures if you want to see just how easy it is and haven’t made it yourself before.

Note this recipe is best with pre-roasted almonds.  I have tried both types of almonds and the pre-roasted has a better flavor.   If you are using pre-roasted almonds skip step 1. If you are using raw almonds then roast them in step 1 for a deeper flavor.

Step 1: Toast your almonds. This step is optional but it gives the almond butter a lot more flavor. Toast them until they smell good — stir constantly to prevent from burning. You can also toast them in the oven but the stove top is a lot faster. I have used almond pieces that were already roasted but not salted, and they are my favorite.

toast almonds in a pan

Step 2: Put the almonds in your food processor.

roasted almonds in a food processer

Step 3: Start your food processor. Let it go for 3 minutes and it will turn all the almonds into powder. I stopped the food processor after the 3 minutes and scraped down the sides.

blended roasted almonds

Step 4: Keep processing the almonds. It should start getting thicker and more like a paste after 5-6 minutes. Scrape down the sides again if necessary.

processed almonds

Step 5: Keep processing the almonds until they are creamy and smooth. It starts heating them up so much it is almost like a thick soup. Here is where you add the cinnamon, salt and maple syrup. Adding ingredients make it separate a little bit. Just process it a few more minutes until it goes back to that thick creamy texture.

blended ingredients

That is all there is to it. Just dump almonds in a food processor and let it process the heck out of them until you have nice creamy smooth almond butter.

cinnamon almond butter

cinnamon almond butter





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31 Responses to Cinnamon Maple Almond Butter

  1. Tracy Spangler says:

    Fantastic post! I love making almond butter with different flavor variations, and I’ve not tried this one yet! Thank you!

    • Desi says:

      Hi Tracy! Your welcome :). I have also seen a recipe where she added raisins for the sweetener. I want to try that one next. What’s your favorite combo?

  2. Megan R says:

    Thanks so much for the recipe! I can’t wait to make it!

  3. Bonnie says:

    Thank you for this!! I tried to make my own almond butter just the other day but stopped after it got all dry and clumpy looking and it def was a FAIL! Who knew I just had to keep going?! Question: any idea if you can do this in a blender? I just bought the twister blendtec jar and imagine it would work just haven’t gotten the guts to try it 😉
    Bonnie recently posted…A decade of lovin’My Profile

    • Desi says:

      Hi Bonnie! Yes keep blending that thing! I know I did the same thing and didn’t try it for a long time because of that. I saw pictures later and realized I was almost there! Yes the Twister jar totally works. In fact it is even easier you don’t have to stop it to scrape down the sides. Just keep spinning it. I just use the food processor because I make a double batch. You can do it :). Let me know how it turns out!

  4. Liz says:

    Will a blender work in this recipe, I don’t have a food processor.

    • Desi says:

      Hi Liz! A high powered blender will work. You just need to stop it and scrape down the sides. For some reason I have noticed that it takes a little longer as well.

  5. Margaret says:

    Will this recipe work with cashews, walnuts, hazelnuts,and more? If so, have you tried making other nut butters? How about a mix of nut butters? (I like using nut butters when making power shakes for adding flavor and protein.)

    • Desi says:

      HI Margaret! I have mixed peanuts and almonds that works too. Or you can add cashews to the mix. Cashews are softer and blend up easier. I am suer hazel nuts would be awesome!! I haven’t ever measured though different ratios. Power shakes sound awesome what else do you put in them?

  6. Lizzie Lau says:

    This is something I’ve never tried. Sometimes when I’m out of almond butter for my smoothie I add almond meal. I only have a mini processor right now, so I’m not sure it has the power to make almond butter, but I’m going to try.
    Lizzie Lau recently posted…A Letter To My Future Tween DaughterMy Profile

  7. Raeanne says:

    Do you store this in the fridge or just in the pantry? And how long is it good for?

    • Desi says:

      Hi Raenne! I store mine in the pantry. Sometimes my husband puts it in the fridge, but usually the pantry.

  8. Sarah Coleman says:

    How long will it keep for? Refridgeration or required? Or can you leave at room temp?

    • Desi says:

      Hi Sarah! Storage? So sorry I am not sure. I store mine in the pantry but we go through it pretty quick. I am sure if you kept it in the fridge it would last longer.

  9. Kelly says:

    Hi Desi!! great recipe! I’m just curious if you start with 2 cups of almonds what size container will I need to put the final amount of almond butter in and also how long will the almond butter be good for before it expires? Thank you so much for sharing! !! I can’t wait to try it!

  10. Maura says:

    Hi Desi, I was told that the almonds skin is not so healthy. Is it true or we can use the almonds with their skin on and just roast them?

  11. Marissa says:

    This looks so good – I thinking about trying it. How long will it keep for? Does it need to be refrigerated?

  12. Emily says:

    Hi Desi! I have a nut allergic daughter, do you think this same thing would work with sunflower seeds as well? Thanks!
    Emily recently posted…Wednesday Real Food Recipe – Truffle Gnocchi with Prosciutto and CreminiMy Profile

    • Desi says:

      Hi Emily!

      I am so sorry, I am not sure! I have never tried it with sunflower seeds before. I imagine it is the same process though?

      • Karen says:

        I made sunflower butter last week. Use the same process as above. The oils in SF seeds can go rancid with too much heat, though, so I refrigerate mine. Maybe others have had a different experience? It may depend on how much heat is generated in the grinding process I think

        • Desi says:

          Hi Karen! Good to know. Did it turn out initially and go bad fast? Or do you have to store it and it doesn’t go rancid?

  13. Shauna says:

    Yum! Do you need to store almond butter in the fridge? How long does it stay good for? Can you freeze it?

    • Desi says:

      HI Shauna! It stays good for quite awhile. We have never had it go bad on us. I store mine in the pantry. We go through it pretty fast though so you might want to put yours in the fridge if you don’t go through it fast. I have never tried freezing it?? That is a good question!

  14. alona says:

    Can I make this with almonds only?

  15. Karen says:

    I love homemade almond butter. I’ve used both a food processer like yours and my nutribullet with the single blade option.Sometimes the butter gets pretty warm, so I like to keep it in the fridge if it is going to be around for more than a couple of days. The heat can cause the oils to go rancid–I’ve noticed this esp. with peanuts. If you’re missing nutella, why not make your own with some toasted hazelnuts! (Be sure to rub the skins off before using) This is really delicious: Grind the hazelnuts and raw cacao nibs as Desi did above; if you’d rather use melted chocolate chips, add them after the oils start coming out of the nuts and it starts getting creamy. If I use cocoa powder, I add it in the “creamy” stage. This is also when you’d add your raw honey to taste. For creamier nutella, blend for a few minutes longer. Do I even need to say “ENJOY!?”

    • Desi says:

      Oh Karen! THANKS. Homemade nutella sounds amazing. I have wondered how you make it. Good to know with storing in the fridge due to the heat. I usually just put mine in the pantry and haven’t had any rancid taste. But that is good to know that it can go rancid.

  16. Karen says:

    Desi, I have to say that your blog and life is such an inspiration to me–my 4 kids are all (just about) out of the house–the youngest is 19 and home for the summer–and now I have 3 grandkids. Their mom is a wise woman who lives and cooks like you do, which is such a blessing for me to see. I enjoy your writing! Thanks for what you do in inspiring and informing the younger generation!

    • Desi says:

      Hi Karen! Thanks so much writing me such a sweet note. You made my day :). Your grandkids and kids are lucky to have you.

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