Liz Traines is a health and lifestyle coach who empowers women entrepreneurs to reclaim control of their time, weight and energy. Follow her on social media: Website, Instagram, Facebook, Twitter.
Almonds are full of magnesium, healthy fats, protein and fiber which makes them a filling, satisfying treat to have as a snack before a workout, or as a 3PM pick-me up. Some studies have shown that almonds can decrease the risk of diabetes and heart disease, so load up, but remember, moderation and variety is key for optimal health.
We know whole almonds can get a little dull, so we’ve pulled together a few of our favorite recipes for you that not only taste great, but will provide you loads of health benefits too:
In the mood for some chocolate chip cookie dough? We have a great solution for you, Chocolate Chip Almond Butter. Another perfect balance of sweetness from the vanilla extract and a crunch from the carob chips (flavor similar to chocolate, but usually have no dairy and no caffeine). You won’t be disappointed!
- 1 cup almonds
- 2½ tsp pure vanilla extract, divided
- 1½ tsp water
- ½ tbsp finely chopped walnuts (using the back of a spoon to smash them seemed to work best for us)
- ½ tbsp chopped carob chips or cacao nibs
- Preheat oven to 300F. Line baking sheet with parchment paper & toss almonds onto paper so none are overlapping. Bake for 10 minutes.
- Add almonds to food processor & blend until paste begins to form (about 5-10 minutes; the mixture might build up on the walls of the food processor, if you see that happening just take a spatula & wipe it down). Add 2 tsp vanilla & all the water. Continue pureeing until smooth. Stir in walnuts & remaining vanilla. Let mixture cool & add in the carob chips. Transfer to airtight jar, secure lid & store in fridge up to 1 week. Enjoy!
parchment paper
measuring cup
measuring spoons
food processor
spatula
mini mason jars
We are spooning the Oatmeal Raisin Cookie Almond Butter right out of the jar! The crunch from the oatmeal (high in fiber and has been shown to reduce cholesterol), plus the sweetness from the raisins provides a perfect balance of sweetness and texture.
- 1 cup almonds
- 1 tsp pure vanilla extract
- 1½ tsp honey or maple syrup
- 1 tsp water
- 2½ tbsp oats, divided
- 1 tsp raisins
- Preheat oven to 300F. Line baking sheet with parchment paper & toss almonds onto paper so none are overlapping. Bake for 10 minutes.
- Add almonds to food processor & blend until paste begins to form (about 5-10 minutes; the mixture might build up on the walls of the food processor, if you see that happening just take a spatula & wipe it down). Add the vanilla, honey, water, & 1 tbsp oats. Continue pureeing until smooth. Stir in the remaining oats & raisins. Transfer to airtight jar, secure lid, & store in fridge up to 1 week. Enjoy!
parchment paper
measuring cup
measuring spoons
food processor
spatula
mini mason jars
And finally, for the salty/sweet fix, we’ve mixed up a Salted Caramel Cookie Almond Butter. We especially love to dip apples or bananas into this jar of goodness.
- 1 cup almonds
- 1 tsp pure vanilla extract
- 1 tsp water
- 8 dates
- ½ tsp himalayan pink sea salt
- Preheat oven to 300F. Line baking sheet with parchment paper & toss almonds onto paper son none are overlapping. Bake for 10 minutes.
- Add almonds to food processor & blend until paste begins to form (about 5-10 minutes; the mixture might build up on the walls of the food processor, if you see that happening just take a spatula & wipe it down). Add the vanilla, water, dates, & sea salt. Continue pureeing until smooth. Transfer to airtight jar, secure lid, & store in fridge up to 1 week. Enjoy!
parchment paper
measuring cup
measuring spoons
food processor
spatula
mini mason jars
OMG! these all look incredible. On my way to make them right now!! Thanks PLSR!
Yay!! Enjoy 🙂 xo
Those all look great, have you also tried cashew butter? or used other nuts?
http://www.citystyleandliving.com/editors-notebook-travel-style
Thanks Kathryn!! We haven’t yet but would love to experiment! xo