This Maple Almond Butter is made with maple roasted almonds and a hint of vanilla, and made even more nutritious with sunflower seeds, chia seeds, flax seeds, and hemp seeds! You’re going to want to spread this almond butter on everything.
2017 UpdateBack atcha with another updated recipe – this one is an OLDIE! We’re talking six years old – this Maple Almond Butter was originally posted back on March 17th, 2011! If you hang around here, you know I make ALLLL the nut butters these days, but this Maple Almond Butter was the FIRST flavored nut butter I ever made at home. There’s a major sense of nostalgia and pride right there, so this recipe definitely has a special place in my heart.
It’s just as delicious as I remembered it being, with the maple syrup adding just enough sweetness and the seeds adding extra texture and nutrition. All the goodness, right there! These post below is left just as it went up six years ago…enjoy my seventeen year old self.
I have always been a major peanut butter lover. I was the kind of kid who would sit with the jar of peanut butter and a spoon, perfectly content with that as my snack, no edible vessel needed to carry the peanut butter on.
However, I had never really tried almond butter until a few years ago when my sister became a health nut and made my whole family try it out as a peanut butter alternative. Since then, I’ve loved it and always keep a jar on hand to snack on.
Just recently, my sister asked me to make her almond butter but I didn’t feel like it so I told her she should just do it herself. Needless to say, she claimed she didn’t know how to work the oven…or use a food processor…so I got stuck doing it (so much for being a brilliant student at one of the top universities in the country, right?).
It turned out to be super easy though! I toasted the nuts (that time, we did straight up almond butter), let them cool for a few minutes, and whirled them in the food processor for a while until they turned into runny, yummy, healthy deliciousness.
So yesterday, I was meandering around Trader Joe’s (as usual) when I spotted almond butter with flax seed. I started to put it in my cart when I had an epiphany: I could make this, at home, and probably pack it with even more healthful, nutritious seeds.
So I went home, had my dad pick up the rest of the ingredients I needed, and concocted this amazingly seedy, maple-sweetened concoction. I did some research and wrote my recipe to include the healthiest seeds!
You won’t even notice their presence once they’re all blended up, but they add tons of healthy fats, like Omega-3 fatty acids, fiber, and protein. The result? A delicious, salty, sweet, healthy, nutty, treat you’ll never regret having on hand! I could eat this all day long with some apples or bananas…or just off of a spoon!
Seriously, if you own a food processor (or a high powered blender, like a Vitamix), don’t hesitate about making this! It’s simple, yet oh so rewarding once you’re tasting your freshly made almond butter off of a spoon. You won’t regret having this in your pantry 🙂 enjoy!
Want more nut butters?! Look no further…
- Strawberry Cashew Butter
- Banana Bread Pecan Almond Butter
- Super Seed Nut Butter
- Chocolate Chip Cookie Dough Nut Butter
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Remember to #bakerita if you try the recipe!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 2 cups raw almonds
- 1/4 cup raw sunflower seeds
- 2 tablespoons flax seeds
- 2 tablespoons hemp seeds
- 2 tablespoons chia seeds
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean powder
- 1/2 teaspoon kosher salt or to taste
Preheat oven to 300°F. Line a baking sheet with parchment paper. In a large bowl, mix together the almonds, sunflower seeds, flax seeds, hemp seeds, chia seeds, and maple syrup until the maple syrup coats all the nuts and seeds. Spread out almond mixture onto baking sheet and bake for 20-30 minutes, stirring once half-way through, until the nuts smell roasted and are lightly browned.
Remove from oven and allow the mixture to cool for about 10 minutes, until they’re cool enough to handle. Place in a food processor or high powered blender (I used my Vitamix) and process for about 5 to 10 minutes, stopping to scrape the bowl every 30-60 seconds as needed. The mixture should be very drippy and smooth when ready.
Process in the vanilla and salt and blend again until smooth and combined.
Pour prepared almond butter into a glass jar to store. Keep at cool room temperature for 1 month or in the refrigerator for up to 3 months.