Coconut Almond Cinnamon Butter

I used to be a crazy big peanut butter fan.

In college, the area above the fridge in my dorm room was stocked with at least two huge jars. I would put it on pretty much anything– any type of fruit, granola bars, protein bars, pretzels… you name it, I would layer it on. And yes, I was one of those who would dip the occasional spoon into the jar and call it a snack (NOT a double dip mind you, in case any of my past roommates are gagging as they read this…).

But then… came almond butter. And before I knew it, peanut butter and I started to grow distant. Days and even weeks would go by before I would remember the peanut butter jar was still in the pantry. Eventually, my own nut butter recipes began to take shape and now peanut butter and I feel more like acquaintances.

This nut butter recipe is hands down my favorite (so far). It’s sweet and cinnamon-y and oh-so-yummy on whole grain toast or waffles, apples or pears and ESPECIALLY on those blueberry banana oatmeal cakes I’ve made mention of…

Or you could also just eat it straight from the jar (I won’t judge).

Coconut Almond Cinnamon Butter

Ingredients (makes a 4 oz. jar):

• ½ c. coconut oil
• ½ c. raw almonds
• ½ c. shaved coconut
• 2 tbsp. cinnamon
• 1 tbsp. honey

Directions:

Place all ingredients in a food processor and pulse until it’s as smooth or chunky as you like. That’s it! 🙂