Vanilla Sea Salt Almond Butter




  1. Preheat oven to 350 degrees F.
  2. Layout almonds on pan and roast for 10 mins or until lightly toasted. Watch carefully to ensure they do not burn.
  3. Add coconut to food processor and begin processing and breaking down for 2-3 mins.
  4. Add almonds and continue process until nuts have fully broken down and combined with coconut.
  5. Stir in vanilla, sea salt and cinnamon and continue processor until smooth and creamy. This can take up to 5-10 mins. Be sure to wipe down sides to ensure even consistency.*
  6. Allow to cool and add to a mason jar or sealed container. Will keep for up to 2 weeks or store in fridge for longer. Will harden slightly in fridge.

*How long this takes will depend on your almonds. Be patient. Some almonds take longer to release their oil so keep going even if you don’t think it’s working.

Keywords: almond butter, vanilla almond butter

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