Brown Sugar Cinnamon Almond Butter Recipe (with Video)

1. Preheat the oven to 350 F
2. Spread out the almonds evenly on a sheet tray and roast them until fragrant and light brown inside, about 10 mins
3. Allow the almonds to cool to room temperature, about 15 mins
4. Place the almonds in the bowl of a food processor fitted with the steel blade
5. Add the raw sugar, cinnamon, and sea salt
6. Process the almonds; first they will resemble flour, then they will form a ball of thick paste, then finally they will slacken into a shiny, smooth butter; it will take about 10 mins
7. Spread on toast, use as a dip for fresh fruit, or drizzle this on my Blueberry Almond Protein Pancakes (recipe on bakingdaze.com or in another video)
8. Almond butter keeps in the fridge for about 2 weeks in an airtight container