Almond Cinnamon Spread

This is my second favourite almond spread, the first one being chocolate almond spread! Not only is this deliciously sweet but it also smells heavenly. I like to stir this spread into my smoothie, have it on apple slices, warm porridge and of course eating it straight out from the jar.


Makes: 1 small Mason jar
Preparation time: 15 minutes

– 2 cups roasted unsalted almonds
– 1 1/2 tsp cinnamon
– 1 tbsp coconut oil
– 2 tbsp coconut sugar (optional)

First you will need to roast almonds. Preheat the oven to 180 degrees celsius and roast them for about 10 minutes or until lightly browned. Allow to cool completely before putting them into a food processor. Process the almonds until they start to form a thick paste. During this process you will have to scrape down the sides of the processor a few times. It will take about 5 minutes depending on the speed of your food processor. Add the remaining ingredients and blend until smooth. Transfer into a small jar. It will last for months if you don’t eat it straight away. The oil separation is natural, just give it a good stir before using it.


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