Almond Butter

3-1/2 Cups raw almonds
1 Tbsp coconut oil, melted
1/4 tsp Sea Salt, Fine
1-1/2 Tbsp Cinnamon, Saigon
1/2 Tbsp Chai Spice

Preheat oven to 325°F.

In a mixing bowl, combine almonds, melted coconut oil, and spices. Toss lightly to insure the nuts are evenly coated with the spice blend.

Spread spiced almonds in an even layer on a jelly roll pan. Bake for 9 minutes, stir, and bake an additional 6 minutes. Remove sheet pan from oven and allow nuts to cool 15-20 minutes.

Place cooled almonds in a food processor or blender and process for a full 2 minutes. Scrape the sides of the container, and process another 3-5 minutes, or until the nut butter reaches the desired texture.

Store in a refrigerated. air-tight container for up to several weeks.