Salted Maple Roasted Almond Butter


  • 3 cups Diamond of California whole almonds (raw and unsalted)
  • 1/3 cup pure maple syrup (not breakfast syrup, the real deal!)
  • 1 Tablespoon + 2 teaspoons melted coconut oil1
  • 1 teaspoon pure vanilla extract
  • sea salt, to taste

Special Equipment


  1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, stir the almonds, maple syrup, and 1 Tablespoon of oil together until every almond is coated well. Spread on top of prepared baking sheet and bake for 15 minutes, tossing once at the 8 minute mark.
  3. Allow the almonds to cool for about 20 minutes.
  4. Pour almonds into your food processor and pulse/process until the nuts go from whole to coarsely chopped to crumbly to finely ground. If they aren't coming together easily, add 2 teaspoons of oil. (I usually do.) Process again until the almonds resemble a thick and relatively smooth almond butter.
  5. Pour/scoop into a bowl and stir in the vanilla extract, then sprinkle with sea salt. Add more sea salt to taste. Store in the refrigerator for up to 3 weeks. But it won't last that long!

Recipe Notes:

  1. I recommend melted coconut oil, but you can use canola or vegetable oil instead.

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