Gingerbread Almond Butter

Gingerbread Almond Butter

Yes, you read that right GINGERBREAD ALMOND BUTTER! Now my poor partner has to

taste test literally everything I make (mostly good, but sometimes downright horrible!), he

was a tad sceptical about this gooey buttery concoction I had blended together – until I

force fed it to him…AND THEN he went in for more! HURRAH – The gingerbread almond

butter was created and I had the lick (tick?) of approval!

Store bought nut butters – Yeah, they’re alright, but they are SO easy to make fresh at

home, you don’t have all the added nasties and they taste WAY better. Mixed with Ginger

& Co’s powders and you have a superfoodie match made in heaven! Almonds in particular

provide you with the good fats (yep, we want these!), fiber, protein, vitamin E, manganese

and magnesium, just to name a few. This makes them extra wonderful for your hair skin

and nails (I’m definitely down to include eating into my beauty regime) as well as just being

an overall good guy for your health and well-being.

You can drizzle this gingerbread delight over the top of your smoothie bowl or granola,

spread it thick on some sourdough, stuff it inside some medjool dates or even just eat it

right out of the jar by the spoonful (who are we to judge).


Gingerbread Almond Butter

Gingerbread Almond Butter


  • 1 ½ cup of almonds

  • ¼ cup of coconut oil (melted) or macadamia oil*

  • 2 Tbsp. liquid sweetener (we used agave)

  • 1 Tbsp. Ginger & Co’s Ginger Latte Powder

  • Pinch of salt

*If you make this with coconut oil, your nut butter won’t be as runny (it will still taste just as

delicious though). This is because its currently winter and coconut oil becomes rather solid

at this time of the year.


Preheat your oven to 180°C. Spread your almonds out onto a baking try and pop them in

the oven for around 15 minutes (this helps to draw out the oils in the almonds). Place them

into your food processor/blender with the oil. process for a minute, stop to scrape down

the sides and continue with this process until you get a smooth paste. Once this is

achieved, add the liquid sweetener, Ginger & Co’s Ginger Latte Powder and a pinch of salt

and repeat the process until it is all combined and has a slightly runny and smooth

texture**. Pour into an airtight jar and store at room temperature.

**If you want a more drizzly texture, add a little bit of extra oil that is liquid at room

temperature such as macadamia or almond oil



This post was written & created by Alexandra Kate from The Botanical Table. For more recipe inspiration you can find her over on Instagram @thebotanicaltable.

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