Cinnamon Roasted Almond Butter

1. If you want to roast your almonds: Pre heat your oven to 350F. Spread the almonds evenly on the baking sheet and bake for 10 minutes. You will begin to smell the aroma of the almonds and they will start to brown a bit. Make sure you do not over roast the nuts as they will burn! Let cool for a few minutes.
2. Place the almonds in the food processor and begin! After 10 minutes you are left with a crumbly mixture that slightly resembles sand. At the 10 minute mark, I scrapped the sides of the food processor and then continued to process.
3. After a second 10 minutes has passed it will begin to form into a creamy paste. Have a little patience! After ten minutes or so you will be left with a crumbly mixture and think that its not working. Don’t fret, somewhere between that ten minutes and the last ten, a creamy mixture will appear!
4. At this point you want to add in the sea salt and cinnamon. This is where you can also control the texture of the almond butter. Chunky, creamy, super creamy, etc. Taste test as you go as well to add extra cinnamon and sea salt.
5. I stored mine in a mason jar and can either be left at room temperature or in the fridge.

Notes:
*If you want to bring out the nuttiness of the almonds (or any nut for that matter) try roasting the nuts in the oven on a low temperature for roughly 10 minutes. Let them cool for a few minutes and then begin.
*Since the food processor will be continuously running for 20-25 minutes, you want to make sure that you have a powerful food processor that will be able to handle it.