This vegan gingerbread almond butter is sweet, spiced, and it’s like eating a gingerbread cookie in smooth, creamy, nut butter form!
So last week when I shared this crunchy, sweet and spiced gingerbread granola with you, I told you I had one more gingerbread recipe coming. Say hello to our last gingerbread treat for this Christmas season! I can’t think of an easier, more addictive way to end the gingerbread goodness than vegan gingerbread almond butter.
I mean, I tell you guys alllllll the time how much I love almond butter, and gingerbread is the queen of Christmas flavors, so really, this should come as no surprise.
Per usual when it comes to nut butter, the process is really simple, all you need is some patience, because almond butter is notorious for taking waaay longer than other nut butters. Like, 40-50 minutes. So worth the wait though, trust me.
Ingredients for vegan gingerbread almond butter
- Raw almonds: almonds give the nut butter creamy texture and healthy fats.
- Molasses: molasses gives deep, rich flavor, which is a must for anything gingerbread.
- Pumpkin pie spice + ground ginger: these warming spices bring out the gingerbread flavor from the molasses.
- Stevia: feel free to add a few drops of liquid stevia or granulated stevia, to your taste.
Tips for making vegan gingerbread almond butter
- Be patient. Depending on your food processor/blender, this could take anywhere from 30-50 minutes to get smooth and creamy. Scrape down the sides with a spatula a few times, then just be patient! Eventually it will come together and get smooth and creamy.
The flavors going on in this vegan gingerbread almond butter are about as Christmasy as it gets. Loads of spice flavor plus the molasses give that classic gingerbread vibe, and the texture is sooo smooth and lush.
Enjoy your vegan gingerbread almond butter on top of your oatmeal bowl (my favorite!), on a sweet slice of banana bread, or off a spoon. However you do it, just do it sooner rather than later.
Xo,
Sara
Vegan Gingerbread Almond Butter
Ingredients
- 3 cups raw almonds
- 2 tbsp molasses
- 1 tbsp pumpkin pie spice
- 1 tsp ground ginger
- Optional: date sugar or liquid stevia drops, to your taste
Instructions
- Put the almonds in a food processor and blend until it totally smooth and creamy. You may need to stop it a couple of times to scrape down the sides.
- Add the pumpkin pie spice, ground ginger, and sweetener if desired, and blend until everything is incorporated. This could take 40-50 minutes depending on your food processor, so be patient!
- Store in the refrigerator.
