Yes, you read that right. Freaking GINGERBREAD ALMOND BUTTER. Seriously you guyz, I don’t think I’ve ever been so excited for a recipe post. I wish you were here to celebrate with me?
I can’t even count how many times I’ve walked to my pantry to get just a little spoonful of this buttah just to say holy s#@* this is the best thing I’ve ever shoved in my face. And I made this yesterday. So, at this rate, it’ll gone by approximately tomorrow.
How can you blame me though? This is gingerbread. almond. butter. Like wut.
I think December might be my favorite month solely because I get to flavor errrrrything gingerbread (side note: I may start making gingerbread in the summer, don’t judge). There’s just something so addicting about the spices and deep, sweet flavor of molasses.
Did you know blackstrap molasses actually has a ton of health benefits? It has the lowest sugar level of any sweetener and iron, calcium, magnesium, vitamin B6, and selenium. So, yes, you can have one or six of those gingerbread cookies. OR OR OR a whole jar of this almond butter, because we love our vitamins and minerals.
^^^Yes that is almond butter on my fingers, okay. I did a lot of “taste-testing” during the shoot.
Making homemade almond butter is truly a labor of love that I don’t do often. Truth be told, I don’t even keep almond butter in my apartment because it’s too dangerous–I will literally eat it all in a week. Plus, a jar of the stuff can run you around $8-$10, so this cheap AF college girl usually goes for the less expensive peanut butter.
But there’s just something about almond butter. Gah, it’s good. Homemade? Even better. You’ll never want to go back. It’s super creamy, and you know exactly what’s going in it. You can adjust if it’s raw or toasted, sweet or not, and whatever other flavor options you want.
You’re going to need a high-powered food processor for this. I used this one which I absolutely love! Like I said, it is a labor of love, so it will take time and patience. I promise you will have heavenly buttah, but you must be patient, grasshopper.
Precise stages of almond butter making:
1. Excitement: OMG I’m so domestic making my own almond butter! Call me Martha Stewart!
2. Anticipation (about 3 minutes in): Okay, it’s a little crumbly but it’ll be ready soon!
3. Frustration (about 10 minutes in): Why the hell is it still in crumbs, it’s been 10 minutes. That blogger was lying.
4. Anger (about 12 minutes in): Seriously I’m never doing this again, this sucks! I’m going to Trader Joe’s now!
5. PURE JOY (5 seconds later): OMG YAS it’s pure liquid almond butter gold!!!!
6. ***magical gingerbread spices are added to make the most amazing almond butter you ever did eat***
And that’s precisely how it goes.
All in all, it takes up to 15 minutes of processing to get to the finish line. I added the extra gingerbread ingredients after it turned into butter and it kind of went through all the stages again, so it was about another 10 minutes. I’m guessing you could add all the ingredients at the beginning and see how that works.
This gingerbread almond butter is great for topping literally everything. Pancakes, fruit, oatmeal, smoothie bowls, (vegan) ice cream, a spoon, my fingers… You could also use this in any recipe that calls for almond butter to put a little gingerbread twist. OMG LIKE THESE BARS, I can’t wait to try it.
I really really hope you love this recipe as much as I do because if you can’t tell it might just be my favorite recipe EVA. So I’d love for you to try it and let me know how you like it on Instagram or below in the comments!
Happy almond butter hoarding, friends 🙂
Homemade Gingerbread Almond Butter
Creamy, dreamy, with the perfect amount of delicious wintry spices, this easy Homemade Gingerbread Almond Butter tastes just like the cookie!
- 1 pound raw almonds (about 2 cups)
- 1 tablespoon + 1 teaspoon blackstrap molasses
- 1/2 tablespoon maple syrup
- 1 teaspoon coconut oil, melted
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Place almonds in the bowl of a food processor. Process until smooth, up to 15 minutes. Stop and scrape the sides of the bowl if needed.
- When the almond butter is smooth, add molasses, maple syrup, oil, cinnamon, ginger, vanilla, cloves, and salt. Process for about 10 more minutes, until the almond butter is smooth.
- Serve on oatmeal, smoothies, fruit, or just about anything!
Store in a glass jar or airtight container at room temperature.