Cinnamon Almond Butter

2 cups almonds

2 tsp cinnamon

pinch of salt (optional)

1. Place almonds, cinnamon and salt (if using) in a food processor or high powered blender and turn on.

2. About every minute use a spatula to scrape down the sides.  Do this for about 18 to 20 minutes.  Until you have a smooth and creamy almond butter.

3.  Once finished, transfer to an airtight container and store in the fridge for up to two weeks.

Makes 8 ounces (recipe can be doubled)  |  crystalvaughn.com