Spicy almond and cherry butter recipe

Add a twist to your morning routine with this delicious spicy almond and cherry butter recipe from Love Fresh Cherries. Spread over toasted sourdough for a fresh and fruity way to start your day. We love toast with nut butters as a breakfast choice. With plenty of slow release energy and healthy fats, it’ll keep you going all morning. 

Cherries are a delicious way to top up on much-needed vitamin C to support your immune system. They’re also packed with antioxidants and anti-inflammatories, helping to protect the body from damaging molecules.

Almonds are another wellbeing wonder. Full of good fats, almonds are also rich in fibre and protein, and contain essential nutrients such as vitamin E and selenium. Making your own nut butter is also better for your body and your purse. Liz buys whole almonds online in bulk as they are much cheaper. With this recipe you can also be in control of what you’re putting on your toast, avoiding excess salt sugar and refined oils.

Once you’ve made this cherry butter recipe, store in the fridge and enjoy for up to a week.

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  • 200g whole almonds (with skin on)
  • 1 tbsp maple syrup
  • 150g cherries, stoned and chopped
  • Pinch of chilli flakes
  • Pinch of salt


  1. Preheat the oven to 190°C/fan oven 170°C/gas mark 5. Spread the nuts out on a baking tray and roast for 5-10 minutes until they have darkened in colour and you can just smell them. Cool slightly.
  2. Place the nuts in a food processor and blitz to a coarse paste. This will take several minutes and you will need to keep scraping down the sides but eventually the oil will be released and you can see the paste forming. Stir in the remaining ingredients and it’s good to go! Store covered in the fridge for up to a week.