Preheat the oven to 375 degrees Fahrenheit.
Place the almonds on a baking sheet and drizzle the vanilla on top. Then, sprinkle on the cinnamon. Turn them over until they are evenly mixed.
Place in the oven on the center rack and roast for 10 minutes, tossing them halfway through roasting time.
Remove from the oven and let the almonds cool completely to room temperature.
Then, transfer the almonds to a blender or food processor and blend on medium speed until almonds are pulverized. *If you are using a Vitamix, make sure you remove the cap on the lid and use the tamper to push the almonds into the blade while it's blending. If you are using a regular blender or food processor, remove the lid and scrape down the sides and blend again.
Start off by adding 2 tablespoons of olive oil and 1 to 2 tablespoons of honey, depending on how sweet you would like the almond butter to be.
Blend again on medium speed. The almonds will begin to change consistency throughout the process before they become smooth and creamy. If the almond butter is too thick, slowly add in more olive oil and blend until desired consistency is reached.
Once it has become a creamy almond butter, transfer it to a Mason jar or other airtight container for storage in the refrigerator.
