Pumpkin Spice Almond Butter

We do not use Peanut Butter in our house... That may be hard to believe since we have a 3 year old but peanuts are sprayed heavily with chemicals. 

Instead of Peanut Butter we use Almond Butter! I love Almond Butter!!!! I am sure you have noticed a few of my recipes have had it in it. It just has a great taste. 

But none compare to HOMEMADE Almond Butter! Yup, I made Almond Butter!!! Almond butter takes a little more lovin’ than the peanut butter.  However, it is 100% worth the effort. This nut butter is thick + creamy with a slight crunchy almond texture.  It’s very spreadable but not drippy like the peanut butter.  While there is no actual pumpkin in it, it definitely has that pumpkin spice flavor. It is delicious. It is creamy. This jar will not last long!

The Ingredients:

2 cups raw almonds

2 TBSP maple syrup

1 TBSP maple syrup

1.5 TBSP molasses

2 tsp cinnamon

1 tsp pumpkin spice

1/4 tsp ginger

1/8 tsp nutmeg

1/2 tsp salt

1 1/2 TBSP coconut oil (you may decide to add more)

The Directions:

Preheat your oven to 300 degrees. Spread the almonds on parchment, on a baking sheet. Pour on 2 TBSP maple syrup + 1 TBSP molasses.  Stir.

Roast for 30min, stirring once every 10 minutes.

Take out of the oven and let cool for about 30 minutes. Dump into your food processor and turn on.

Process + scrape down bowl as needed, until it butterizes. About 15 minutes.  [Past the stage where it has formed a large ball of dough]

Add in 1/2 TBSP molasses, 1 TBSP maple syrup, 1 1/2 TBSP coconut oil, all spices and salt. Process again until smooth consistency is met.  For another 5 - 8 minutes.  

Seriously ---  this is sooo good this jar will not last long. 

 I added my pumpkin cranberry bread right into the food processor! Couldn't waste even one drop!