Fresh Fruit with Cinnamon Almond Butter
August 6, 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
Directions
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 jjvirgin.com/recipes.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
