My family knows it, I am obsessed with almond butter. I buy it constantly and am always putting it into things I make. I have been wanting to make my own almond butter for some time, so this was a fun recipe to develop. I have had so many kinds of almond butter over the years I finally knew exactly what I wanted mine to taste like. Meet my homemade almond butter with tahini + honey. Nutty, creamy, sweet, but not too sweet, with a touch of vanilla. This simple recipe could not be easier and boy is it tasty.
American’s appetite for almonds has grown by more than 220% since 2005, far surpassing the demand for pecans, walnuts, macadamias, pistachios, cashews, or peanuts. The rise is even more amazing when compared to the early 1970s, when the average American ate a little over a quarter of a pound of almonds per year. Today they consume more than two pounds per year. But what has made almonds the new go-to? Many would say it was a national shift away from traditional sources of protein, like red meat not to mention the rise in vegetarianism and veganism. This friendly protein-packed nut has become increasingly popular with just about everyone. Whether its almond milk, almond, flour or almond butter, these once speciality items are now considered the norm, lining grocery store shelves in abundance.
Health-wise, almond butter is loaded with magnesium, Vitamin E, healthier fats, plus it’s rich in fiber and is often associated with a healthy diet. There a tons of varieties out there and really it’s about personal preference. I seem to like different textures and flavors depending on what I am making with the almond butter. For this recipe I wanted a creamy, flavorful almond butter for spreading on toast in the morning. I’m pleased with the results. Making this recipe is not hard at all, and it does not take much time, but you do want to use good quality raw almonds. I buy my almonds at my local farmers market and they are worth the slightly more expensive price tag. Lightly roasting the almonds is also a crucial step that not every recipe calls for. To help with the creaminess and sweetness I use a mixture of tahini and honey. With this mixture I get the perfect, spreadable texture I’m looking for as well as a more in-depth nutty flavor thanks to the sesame seed paste. Vanilla and a touch of cinnamon help balance out this homemade nut butter perfect for spreading on a hot piece of toast or swirled in a bowl of overnight oats, two of my morning favorites.
Homemade 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
- Step 1 Preheat the oven to 400 degrees F.
- Step 2 Place the almonds on a baking sheet and bake till fragrant, about 10 minutes. Remove from the oven and allow to cool slightly.
- Step 3 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.
- Step 4 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.
- Step 5 Store in a glass jar in the pantry. The almond butter will keep for about two weeks.