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ALMOND BUTTER
3 cups raw almonds
2 heaping TBSP coconut sugar
1 TBSP cinnamon
1 tsp salt
1 TBSP vanilla extract

Roast almond on a baking tray at 350 degrees for 20 minutes. Remove from oven when they are lightly toasted and starting to turn brown (be very careful not to burn them)

Allow to cool for 30 minutes to an hour (this is a very important step do not skip. If you try to blend hot nuts they will not become creamy)

Once they are room temp, put in a food processor or high speed blender and blend until runny and creamy. This should take a couple minutes. If using a food processor you might have to stop and scrape the sides periodically

Once it is at your desired consistency, stir in the remaining ingredients and transfer to a jar! Soooo yummy