Recipe: Fresh Fruit with Cinnamon Almond Butter

by JJ Virgin on August 7, 2016

I have to admit, almond butter is one of my weaknesses. And this homemade version with cinnamon and rich coconut butter is scrumptious. It’s a naturally sweet treat with plenty of protein and healthy omega-3s!

You might notice this recipe calls for slow-roasted almonds. It takes some planning, but it’s worth it to roast your own. Slow roasting is the culinary equivalent of a “handle with care” label on a precious package.

Roasting slowly at low temperatures better preserves the nutrients in nuts, improves their digestibility, and makes them tastier. You can always roast a double or triple batch to keep a nutritious snack on hand, not to mention guarantee you can make this yummy almond butter anytime.

One last tip: if you find yourself tempted to overindulge when faced with the whole bowl of almond butter, divide it into single serving portions in snack-size resealable bags, and keep them in your fridge. This also makes it easier for kids to include almond butter when packing healthy lunches for school!

In addition to yummy Fresh Fruit with Cinnamon Almond Butter, check out the recipes for Chipotle Deviled Eggs, BLT & Avocado Wraps, and Garlic Hummus with Lentil Chips. Together, they make the perfect picnic meal: full of healthy nutrients for sustained energy, all wrapped up in recipes the whole family will enjoy.

Fresh Fruit with Cinnamon Almond Butter


August 7, 2016

The warmth of cinnamon and natural sweetness of almonds make this super-simple almond butter a home run! (And you can't beat the healthy fats and protein for steady blood sugar and energy levels.) Don't forget to leave time to slow-roast your almonds beforehand.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3
Note: You can enjoy this recipe in the Sugar Impact Diet Cycle 2... just skip out on the fruit!

  • Prep: 10 mins
  • Cook: 8 hrs
  • Yields: 12 servings


1 cup slow-roasted almonds (see below for instructions)

4 tsp coconut butter

1 1/2 tsp monk fruit extract

1/4 tsp ground cinnamon

1/8 tsp almond extract (optional)

8 oz. celery sticks and fresh fruit such as apple slices and berries*


1To Slow-Roast Almonds: Place 1 cup raw almonds and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours. Let cool completely before making almond butter.

2Combine the slow-roasted almonds, coconut butter, monk fruit extract, cinnamon, and almond extract (if using) in a food processor.

3Process until a smooth paste forms. Serve almond butter with celery sticks and fresh fruit.

4Almond butter can be stored in a covered container in the refrigerator for up to 3 months. Let stand at room temperature until softened slightly before serving.

*If you're in Cycle 2 of the Sugar Impact Diet, stick with celery sticks instead of fruit.

This recipe is part of the Lunch at the Beach Menu, with Chipotle Deviled Eggs, BLT & Avocado Wraps, Garlic Hummus with Lentil Chips, and Fresh Fruit with Cinnamon Almond Butter. Check out the Lunch at the Beach Menu and Guide for links to all the recipes, plus more fun activities and tips for a fantastic beach picnic!

Want more tasty, healthy recipes? Check out

Originally published in  JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015


Nutrition Facts

Serving Size1 tablespoon
Sodium50 milligrams
Protein2 grams
Sugar1 gram
Total Fat6 grams
Saturated Fat1.5 grams
Total Carbohydrates2 grams
Dietary Fiber1 gram

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