Cinnamon Coconut Almond Butter


2 and 1/2 cups whole almonds, untoasted and unsalted
2/3 cup coconut flakes, I used unsweetened
1 tsp cinnamon
1 Tbsp plus 1 tsp melted coconut oil
1 tsp vanilla


1. Place all ingredients in a food processor or Blendtec and blend until completely combined. I had to stop and scrape the sides a few times. Add additional coconut oil if you want a more spreadable consistency. 

2. Almond butter is best stored in the fridge in an airtight container. This doesn't make it very easy to spread, however, so feel free to leave some in a container in your pantry at room temperature then replace it when it's gone.

3. Enjoy!