INGREDIENTS:

• 1 full cookie sheet of Almonds
• 1/3 cookie sheet Pre-shelled Walnuts or Pecans (whichever you have on hand)
• 2 tsp Finely Ground Pink Himalayan Salt
• 1/4 cup of Date “Sugar” (optional – leave out if going for sugar-free, but this will have a low-glycemic response compared to other sugars)
• 2 TBSP Honey (optional – leave out if going for sugar-free)
• 15 shakes of Cinnamon (a great inflammation fighter)
• 1/2 pkg of Dried Blueberries or 1/3 cup of Craisens or 1/3 cup of dried Cherries (helpful antioxidants)

OTHER TOOLS YOU MIGHT NEED:
• High-power mixer/blender
• Bowl
• Rubber Spatula
• Mason Jar
• Small spoon for compacting nut-butter mix into your jar as you add it.
• Knife and cutting board if you’re chopping up dried cherries into smaller bits. No knife needed if you are using dried blueberries or Craisens.

INSTRUCTIONS:

1. Preheat your oven to 350 degrees. Take a large cookie sheet (the kind with a lip all the way around them) and place a sheet of parchment paper on the bottom of it. Pour your almonds on top of the parchment sheet, spreading as a layer so that the almonds cover the entire cookie sheet. Place in the hot oven for about 10 min. (This will heat up the almonds/walnuts/pecans and allow the oils to break down faster when you go to break them up.) 
2. When timer goes off, remove almonds from heat transfer your almond/walnut/pecans into your high-power mixer/blender adding 3-4 shakes of cinnamon in-between scoops of nuts as you add until you get to 15-shakes of cinnamon total.
3. Add you date sugar at this point as well so it can incorporate into the nut blend as it breaks down in your high-power mixer/blender.
4. It will take about 15-minutes on high for the almonds to begin to turn to a nut butter state; just keep stopping periodically to scrape down the sides and keep things blending.
5. Begin to blend your nut mix on high. Be sure to pause periodically and “scrape down sides” times and add about 15 shakes of Ground Cinnamon.
6. It will take several minutes for your nut mix to begin to break down the oils in the nuts to the “butter” stage. You’ll begin to see it change slowly. Keep blending until the entire batch has been converted to a smooth consistency.
7. Pour in about 2-3 TBSP Honey to preference and add your salt. Mix to incorporate everything.
8. Pour nut butter into a bowl and fold in 1/2 pkg of dried blueberries (or any other type of add-in you prefer) until they are completely incorporated.
9. Transfer nut butter to a canning jar or recycle your old almond butter jar. Cap with a plastic lid and place in fridge.
10. You’re done! Put a lid on your mason jar and keep your nut butter in your fridge. It should be good for about 4-5 days (if it doesn’t get eaten before then!) Our family loves this as a little snack each day!

Above:Beginning to turn to butter.

Above: Almost all converted into nut butter

 

(Above: Incorporate any mix-ins you desire.)

If you want to try another version, make just as directed above, but instead of blueberries, put in dried chopped cherries or Craisens and 1 tsp of Vanilla.

This recipe is refined-sugar free, gluten-free, corn-free, and lactose-free.