Chai Spiced Almond Butter

Almond butter is a staple in most households these days! But the price tag can often cause us to limit or even eliminate this tasty and protein rich spread from our pantries!

Did you know it's super easy to make your own almond butter? There are a lot of basic recipes out there, but I found myself craving something a little more unique. I wanted something that would really spice up my toast, smoothies, and afternoon apple snack!

Almonds are high in protein, monounsaturated fats, and fiber. Aside from benefits to the cardiovascular system, recent studies suggest that those who regularly consume almonds are less likely to develop osteoporosis.  

This almond butter recipe is more of a delicacy, though overall low in sugar and sodium! Cinnamon and ginger also add some anti-inflammatory properties.

Enjoy!

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Chai Spiced Almond Butter

makes 14 oz

prep time: 5 minutes

cook time: 35 minutes

total time: 40 minutes

Ingredients

3 cups raw almonds

2 TBSP maple syrup

1 1/2 tsp cinnamon

1 tsp ginger

1/2 tsp cardamom

1/2 tsp nutmeg

1/4 tsp cloves

Dash of sea salt

2-3 tsp coconut oil

2 TBSP Chia Seeds

1 tsp vanilla extract

Method

Preheat oven to 300 degrees.

Prepare for roasting by adding raw almonds to a medium sized bowl with maple syrup and chai spices. Mix together ensuring all almond are coated. Place on a parchment paper lined baking sheet and roast in 300-degree oven for 20-25 minutes, turning and repositioning almonds at the halfway point.

Remove from oven and allow to rest for 5-10 minutes. Next, add roasted almonds to a high speed blender or food processor. Reserve . cup of whole almonds if you prefer a chunky almond butter.

Blend on high for 5 minutes, scraping the sides of the container as needed. Almonds should go from a flour-like consistency to a thick texture. Then add the coconut oil, chia seeds, and vanilla extract. Continue to blend to a texture of your choice*, I like mine to be creamy enough to drip from a spoon.

Roughly chop remaining almonds, if reserved, and fold into almond butter with a spoon.

Spoon almond butter into a container, keep tightly sealed at room temperature for up to 1 week or in the fridge for 1-2 months.

Recipe Author: The Variant Veggie

Notes:

If you don't have all the spices on hand, you can simplify with cinnamon only or use a pre-made chai blend, just be sure there is no added sugar! 

*The time to reach ideal texture can vary depending on the quality of your blender or food processor, be patient, blending and scraping, adding additional coconut oil 1 tsp at a time as needed! 

Nutrition: 

Serving Size: 1 TBSP  Calories:  72  Fat: 6 g  Saturated Fat: 1 g  Sodium: 16 mg

Carbohydrates: 4 g  Fiber: 2 g  Sugar: 1 g  Protein: 2 g