Raw Cocoa Date Almond Butter with Cinnamon

Steps

1. Prepare first: finely chop the dates so they blend smoothly, and measure the unsweetened cocoa powder, canola oil, vanilla extract, cinnamon and salt beside a powerful blender or food processor. Nothing is heated, so the almonds stay raw for a mellow, sweet flavor.
2. Add the almonds to the blender or food processor and blend for 1 minute until finely ground like coarse flour.
3. Keep blending the almonds for 8 to 12 minutes, stopping every 1 to 2 minutes to scrape down the sides and let the motor rest, until they release their oil and turn into a smooth, runny butter.
4. Add the chopped dates and blend for 1 to 2 minutes, scraping down, until no pieces remain.
5. Add the unsweetened cocoa powder, the cinnamon and the salt, and blend for 1 minute until the butter is evenly dark.
6. With the motor running, drizzle in the canola oil and the vanilla extract and blend 1 minute more until glossy and spreadable; the butter will thicken as it rests.
7. Scrape into a clean jar and let it sit 5 minutes before serving on toast, oatmeal or sliced fruit. Store in the fridge for up to 2 weeks.