Apple Slices with Toasted Almond Butter

Preheat your oven to 350°F (175°C).

Spread 1 cup raw whole almonds in a single layer on a rimmed baking sheet. Roast for 10-12 minutes, shaking the pan halfway through, until the nuts are fragrant and have turned a deep golden brown inside.

Allow the toasted almonds to cool for 5 minutes (they should still be warm to help the oils release). Transfer the warm almonds into a high-speed blender or food processor.

Add 1 tsp coconut oil and a pinch of sea salt to the blender. Process on low speed, gradually increasing to high. Use a spatula to scrape down the sides every 2-3 minutes.

Continue processing for 10-15 minutes total. The almonds will go from a powder to a thick paste, and finally into a smooth, pourable butter.

While the butter is processing, remove the pits from 2 Medjool dates and roughly chop them.

Add the 2 chopped Medjool dates, 1 tbsp honey, and 0.5 tsp vanilla extract to the almond butter. Pulse for 1-2 minutes until the dates are fully pulverized and the mixture is silky.

Wash 3 large Honeycrisp apples under cold water. Use a corer to remove the centers, then slice each apple into 1/2-inch thick wedges.

Place the apple slices in a bowl and toss with 1 tbsp lemon juice to prevent the flesh from browning.

Arrange the apple slices on three individual serving plates.

Drizzle approximately 3 tbsp of the fresh toasted almond butter over each plate of apples.

Garnish the dish by evenly sprinkling 1 tbsp hemp seeds, 1 tsp chia seeds, 1 tbsp unsweetened shredded coconut, and 0.5 tsp ground cinnamon over the top of the almond butter and apples.