Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn’t get any better than this salted maple roasted almond butter.
- 3 cups whole almonds (raw and unsalted)
- 1/3 cup pure maple syrup (not breakfast syrup, the real deal!)
- 1 Tablespoon + 2 teaspoons melted coconut oil*
- 1 teaspoon pure vanilla extract
- sea salt, to taste
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- 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.
- Allow the almonds to cool for about 20 minutes.
- 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.
- 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!
Keywords: maple almond butter, homemade almond butter