Vanilla Bean Brown Sugar Almond Butter & Mashed Fresh Raspberry Sandwich

By laurenzembron

The classic PB&J is reinvented!

Ingredients

• Ingredients for the Vanilla Bean Brown Sugar Almond Butter:
• 2 cups raw almonds
• 2 tsp brown sugar, packed
• 1 vanilla bean, slit lengthwise and all seeds scraped out
• 1/8 tsp Kosher salt
• Instructions for the Vanilla Bean Brown Sugar Almond Butter:
• Preheat oven to 300°F. Lay almonds out in an even layer on a baking sheet. Roast almonds for 15 minutes, or until fragrant and golden-brown, stirring a couple of times throughout.
• Place roasted almonds into the bowl of a food processor. Process until nuts break down into a smooth butter, scraping down the sides as necessary, about 10 minutes.
• Add in the sugar, vanilla bean seeds, & salt, and process until incorporated.
• I store my nut butters at room temperature. Some natural oil separation may occur; simply give the almond butter a good stir before eating.
• Ingredients for the Sandwich:
• 2 slices bread, preferably fresh bakery bread (I used whole grain)
• 2 + Tbsp (don't be stingy!) Vanilla Bean Brown Sugar Almond Butter
• 1/2 cup fresh ripe raspberries, preferably organic, mashed and drained to remove excess moisture

Preparation

Step 1

Spread one slice of bread with the almond butter, and the other slice with the mashed & drained raspberries. Sandwich together the two slices of bread and devour!