Crunchy Maple Cinnamon Roasted Almond Butter

A Few Words…

Have you ever made your own almond or other nut butter? I never used to either, but that’s changed.

This recipe is taken from the Oh She Glows cookbook and it is absolutely amazing! Not hard to make at all. There’s a touch of maple syrup, some hemp hearts and chia seeds – perfect combination and packed with protein. If you don’t have any hemp hearts, don’t worry – it’s delicious without it too!

This is so good and so easy to make that I don’t buy almond butter anymore!

Crunchy Maple Cinnamon Roasted Almond Butter

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Yields 1 1/4 cups
1 serving is 1 tablespoon

  • 2 1/4 cups whole raw almonds
  • 2 tbs. pure maple syrup
  • 2 tbs. hemp hearts (optional)
  • 2 tbs. chia seeds
  • 1 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • 1-2 tsp. coconut oil
  • 1/4 tsp. fine sea salt

Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the almonds and maple syrup and stir to coat the almonds. Spread the almond mixture in a single layer on the prepared baking sheet and bake for 20-25 minutes, until fragrant and golden, stirring once halfway through the baking time.

Let the almonds cool on the baking sheet for 5-10 minutes. If making crunchy almond butter, set aside 1/4 cup whole almonds; otherwise, use the entire amount. Process the rest of the almonds in a food processor for 5-10 minutes, stopping to scrape the bowl every 30 to 60 seconds as needed.

Add the hemp hearts, chia seeds, cinnamon, vanilla, 1 teaspoon of the coconut oil and the salt. Process until the almond butter is smooth and thin enough to drip off a spoon. Add additional oil if you are having trouble getting the nut butter smooth enough. If making crunchy almond butter, finely chop the reserved almonds and stir them into the almond butter.

Store in an airtight glass jar at room temperature or in the fridge for 1-2 months.