Sprinkle the sliced almonds onto a large baking sheet and spread it out evenly. Bake for ~10 minutes, or until fragrant and until the almonds get a nice toasty color (keep watch on them -- they can go from perfectly toasted to burnt and useless in less than a minute!). Let cool completely.
In a high-speed blender or food processor (I used my Vitamix), add the sliced almonds and coconut oil. Blend until smooth and creamy (~5-7 minutes), scraping down the sides of the blender when needed.
Blend in the cinnamon, molasses, butter flavor, vanilla paste, stevia extract, and salt. Blend until completely smooth.
Scoop into serving jars and seal tightly. Store in a cool, dark place for a few weeks, or you can refrigerate to extend its shelf life.
**I haven't tried it, but I'm sure vanilla extract would work just fine instead if you don't have vanilla paste!
Healthy Homemade Cinnamon Roll Almond Butter
Amount Per Serving (1 serving = 2 tbs)
Calories 170Calories from Fat 135
% Daily Value*
Saturated Fat 4g25%
* Percent Daily Values are based on a 2000 calorie diet.