Learn how easy it is to make your own almond butter and whip up this Maple Roasted Almond Butter to spread on toast or snack on with apple slices!
Guys.
Maple.
Roasted.
Almond.
Butter.
I just can’t. When I set out to make a nut butter recipe for the blog, I knew it had to be SO good that it was worthy of eating out of a jar with a spoon. That’s how I judge how good a nut butter is.
If it’s not good enough to make you want to eat it out of a jar, it’s not good enough, am I right?
Making your own almond butter is so much fun because you can add any flavor twists you want to it! This one has a wonderful touch of sweetness from the maple, but I’ve also made a vanilla and cinnamon mixed nut butter that was to-die-for. You could add in pumpkin pie spice, vanilla bean paste (this stuff is the BEST), espresso powder, and more!
Espresso powder…brb while I go make that one too.
Making your own nut butter sounds way more complicated than it is, so let me give you a quick crash course on how to do it.
How To Make Almond Butter
First, roasting your nuts is going to give you wonderfully deep, nutty flavor and I highly recommend it. It takes eight minutes, and you can continue to prep the other ingredients while they roast. It also helps draw out the oils that will help make your almond butter creamy.
Next, the roasted almonds go into your blender or food processor (more on this later) with your add-in flavors of choice.
Then, you blend.
And blend. And blend.
First you’ll get almond meal. Then you’ll get almond flour. Then, if you really and truly believe in the almonds, they will yield and become almond butter. And the result is glorious.
I’m not kidding when I say you blend and blend. You do not need to add any kind of oil- I promise there’s enough naturally in the almonds. If you look at the ingredients on natural almond butter at the store, there’s a good chance there’s only one ingredient: almonds. And maybe sea salt. You just have to sweet talk them and be nice enough.
You may come to a point where you think it’s not working.
KEEP GOING.
YOU WILL EMERGE VICTORIOUS.
Okay, I think y’all get the point. Blend your nut butter mixture on high in a high-powered blender in 2 minute increments until you get it to that “spreadable” consistency. Scrape down the edges as needed.
What You’ll Need
- Raw unsalted almonds
- Cinnamon
- Sea salt
- Pure maple syrup
- High-powered blender*
*I started out making this in a 3-cup food processor, and it just couldn’t handle it. The food processor can only work in “bursts”, and this maple roasted almond butter really needs to just sit and blend on high for 2 minute intervals.
If you’re making less than the 2 cups of almonds that this recipe calls for, you could try it in a small food processor since it may not be enough for the blender. If anyone tries that, comment below and share!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
|
- 2 cups raw unsalted almonds
- 1 tbsp pure maple syrup
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
Ingredients
|
|
- Preheat oven to 375.
- Spread almonds out on a baking sheet and roast for 8 minutes. Allow to cool for 10 minutes.
- Transfer roasted almonds into a high powered blender and add in maple syrup, sea salt, and cinnamon.
- Blend in 2 minute intervals on high until almond butter consistency is reached. Store in the fridge.
It took an average of 4-5 two minute blending intervals to reach spreadable consistency, but may vary depending on your blender.
Happy almond butter making!
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