White Chocolate Cinnamon Almond Butter
Creamy almond butter laced with sweet white chocolate and a hint of cinnamon.
I had this devilish idea to combine white chocolate chips and cinnamon with homemade almond butter over the weekend. I say devilish because now I can’t keep my grubby little paws off the stuff.
Every time I walk past the cabinet that houses the sweet butter, out it comes, off pops the lid, and in goes my spoon.
Help!
Making almond butter—or any type of butter—at home is easy as pie. Well, even easier than pie. Gather a bunch of raw almonds and place them in the bowl of your food processor. Punch the “On” button and let her rip until the almonds turn creamy and buttery. The process takes about 10 minutes. If you’re a visual person (like me), you can visit my Dark Chocolate Peanut Butter post for step-by-step instructions.
Is it healthy? Meh. It’s better than, say, a slice of cake or a fully loaded ice cream sundae. So, yeah, in comparison, it’s healthy.
Now I’m imagining this white chocolate cinnamon almond butter melted and drizzled on top of chocolate ice cream—gah!
If you want to stay on the guilt-freeish path, I highly recommend dipping red, juicy strawberries into this buttah. I discovered this method the other day as I was cleaning my recently purchased strawberries. I dried one off, gave it a dip, and quickly shoved the entire thing in my mouth.
Bliss, you guys. Pure, unadulterated bliss.
This buttah is also good on the following: smooshed between graham crackers, dolloped on banana slices, smeared on toast, swirled into a yogurt parfait, and paired with apple dippers.
Can’t stop. Won’t stop. Don’t wanna stop.
You guys are going to love this butter. It’s sweet, creamy, and perfect for snacking. The hint of cinnamon adds a delicate, sweet warmth.
Now, go forth and make butter!
White Chocolate Cinnamon Almond Butter
Creamy almond butter laced with sweet white chocolate and a hint of cinnamon.
Yield: 10 ounces
Total Time: 15 minutes
Prep Time: 15 minutes
Ingredients:
2 cups raw almonds (such as Diamond)
3/4 cup white chocolate chips
1/2 teaspoon vanilla extract
heaping 1/4 teaspoon ground cinnamon
scant 1/8 teaspoon freshly grated nutmeg
Directions:
Add the almonds to the bowl of your food processor. Turn on the processor and allow the almonds to blend until it becomes smooth and creamy, about 8-10 minutes.
Add the white chocolate chips, vanilla extract, cinnamon, and nutmeg. Blend until the chocolate if fully melted and smooth.
Store in an airtight container.
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30 Responses to “White Chocolate Cinnamon Almond Butter”
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Hey dood, nice buttah!
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Jennie replied April 10th, 2014 at 7:40 am
Thanks, Emma!
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Girl! This nut butter is off…the…chain. I’ve been nibbling all week long on Guittard’s Choc-Au-Lait white chocolate morsels along with toasted almonds. I need this divine nut butter in my life, stat! Thanks for sharing. Pinning!
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Jennie replied April 10th, 2014 at 8:22 am
Stacy, you’re right. It is off the chain. I’ve been dipping everything I can get my hands on in it. I took it to work the other day, now I have people wanting to buy jars of it from me. Thanks for pinning!
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Homemade nut butters are always the best. Love the idea to add white chocolate and cinnamon! I wouldn’t wanna stop either!
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Jennie replied April 10th, 2014 at 8:47 am
I’m eating it for breakfast. Send help :)
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Oh no. I love the PB&Co white chocolate peanut butter but I’ve been trying to avoid peanut butter so I haven’t had my fix in a long time. Now I want to immediately go out and buy an expensive, high-powered food processor so I can make this.
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Jennie replied April 10th, 2014 at 9:04 am
It will be worth every penny :) If you do buy a food processor, I have no doubt that you’ll put it to good use. Thanks for stopping by, Amanda!
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Oh.My.Gosh.
You just put white choolate in peanut butter and posted it before I had breakfast. That is not fair Jennie! I really like the addition of cinnamon and your pictures are absolutely gorgeous! Definitely pinning this!
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Jennie replied April 10th, 2014 at 10:09 am
Thanks, Mary Frances. You could make this and eat it for breakfast :)
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It is dangerous (read: AWESOME) how easy it is to make your own almond butter. Crushing on the white chocolate-cinnamon combo going on here!
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Jennie replied April 10th, 2014 at 10:09 am
Thanks, Stephanie! Yes, very dangerous, indeed.
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This might be more dangerous than peanut butter. Never thought it could be possible!
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Jennie replied April 10th, 2014 at 12:35 pm
It’s so dangerous, Erin. I love peanut butter, but this really is good. It’s right up there with it. Thanks!
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oh my. the things I could do with this stuff…
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Jennie replied April 10th, 2014 at 12:36 pm
So. Many. Things.
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I love almond butter and then to add the rest of this? Incredible! I love that touch of nutmeg too.
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Jennie replied April 10th, 2014 at 12:36 pm
Thanks, Susan!
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This is a dangerous recipe, Jennie! If I make it – I will eat the whole jar. With a spoon! LOVE!
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Jennie replied April 10th, 2014 at 12:36 pm
That’s exactly how I’ve been enjoying my jar, Anna. Thanks!
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Love the idea of spooning this over a big bowl of ice cream!
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Jennie replied April 10th, 2014 at 1:58 pm
Jess, it’s life changing. Okay, so that may be a wee bit extreme, but it’s dang good. Thanks!
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this is genius, Jennie – pure genius :)
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Jennie replied April 10th, 2014 at 1:58 pm
Thanks, Jenn and Seth!
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Oh wow! Devilish indeed! I feel the same way anytime I make something with peanut butter – just can’t quit eating it!
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homemade nut butters are THE BOMB DOT COMMMMM!
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Now that I have a food processor, you can bet Imma gonna be making my own nut butters! This looks sinfully delicious, yet totally healthy (it’s a nut! How bad can it be? Don’t answer that). I love your addition of white chocolate and cinnamon. I don’t blame you at all for dipping a spoon into that jar every five minutes. And dang, Jennie, your photos are so beautiful. I love the lighting. It’s heavenly!
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Um amazing, this would be perfect with a pint of ice cream!!
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Just pinned this – omg how GOOD does this look!! :)
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