Ingredients
Scale
- 1 cup almonds
- 2 tablespoons non dairy milk
- 1 teaspoon cinnamon
- 1/8 teaspoon all spice
- 1/8 teaspoon ginger
- 1 teaspoon vanilla extract
- 2 tablespoons agave nectar
- 1/3 cup raisins
- 3 tablespoons cacao nibs
Instructions
- In the bowl of a food processor using the S blade attachment, place the almonds and process on low for 3-5 minutes. Turn up to high and add in almond milk, cinnamon, all spice, ginger and agave nectar, processing for an additional 2-3 minutes.
- Turn off food processor and add in raisins, vanilla, and cacao nibs. Process on low for 30 seconds to 1 minute, or until ingredients are mixed in.
- Store in jar or sealed container in refrigerator for up to 2 weeks. Yields 1 cup almond butter.