Cinna-Vanilla Protein Almond Butter {with Collagen Peptides}

There are a lot of cool, fancy nut butters out in the market now, and they're delicious! But also, pretty dang expensive. I found myself with a Costco-sized bag of raw almonds and thought - I could totally make a cool, fancy nut butter at home for wayyyyy cheaper! So I did :)

I couldn't decide between a cinnamon or a vanilla, so instead I just went with both!

RECIPE

Makes ~2 cups | Prep time: 25-30 mins

Ingredients

3 cups raw almonds (optional: toast in oven at 350F for about 5 minutes)

3 scoops (30g) collagen peptides (I used Orgain)

2 pitted Medjool dates (for a little sweetness)

2 tablespoons coconut oil (can melt before if you want, but everything heats up in the processor)

3 teaspoons vanilla extract

2 teaspoons ground cinnamon

Pinch of sea salt

Instructions

1. Add all ingredients into a food processor. Pulse on high for 20-25 minutes* (may need less time if you have a high performance processor/blender; I used a Cuisinart Elemental 8-cup Food Processor); stop it to scrape down the sides every 2-3 minutes and to prevent your machine from overheating.

2. Pour into an airtight glass jar and keep in the fridge for up to 1 month. Spread it on toast or apples, or just eat it plain!

*Initially it will look like almond flour, but keep going until it starts to ball up like a dough almost. Keep pulsing from there and, as the oils begin to extract more, it forms a more spreadable consistency. I stopped when it got to an almost airy whipped sort of texture, which I find easier to spread.

#almondbutter #cinnamon #vanilla #nutbutter #collagenpeptides #protein #snack #spread #homemade #rxbarnutbutterknockoff #rawalmonds #bulkfoods