| 8 | 35 | 167 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 15 min | 30 |
| 4 1/4 cup whole | Almonds, raw |
| 1 1/2 tsp | Cinnamon |
| 1 tsp | Vanilla extract, pure |
| 2 tbsp hulled | Hemp seeds, shelled |
| 2 tbsp | Chia seeds |
| 1/2 tsp | Sea salt, fine |
| 1/4 cup | Coconut oil (Softened) |
| 1/4 cup | Coconut butter (Softened) |
1. Preheat oven to 300 F
2. Place almonds on a parchment lined cookie sheet
3. Roast almonds for 18-20 minutes, or until lightly browned
4. Place all but 1/4 cup of roasted almonds in a food processor and grind until fine (5-10 minutes, scraping the bowl often)
5. Add cinnamon, vanilla, chia seeds, hemp seeds and salt and continue to mix
6. Add coconut oil and coconut butter and blend until smooth
7. Coarsely chop remaining 1/4 cup of roasted almonds and gently pulse into almond butter
| Meat Alternative | 0.6 |
