Vanilla Bean Almond Butter

Make your own creamy and delicious Vanilla Bean Almond Butter with just a few whole ingredients and a food processor. No additives or refined sugars in this simple almond butter recipe. Make a batch today!

vanilla bean almond butter in a jar

We’re all big nut butter fans at Fit Foodie Finds, and always always always have it on hand, but more often than not it’s a store-bought variety. Every time we whip up a batch of homemade nut butter, I’m reminded how much better the real deal of homemade nut butter really is. So delish! And you know EXACTLY what’s going in it. Instead of weeding through a way too long ingredient list at the store. And, we promise, this homemade almond butter easy peasy to make. Let’s get into it:

How to Make Almond Butter

Step 1: Roast your almonds! This step is CRUCIAL in this recipe, and we promise you won’t regret the few extra minutes it takes. Preheat your oven, and line a baking sheet with tin foil. Place your almonds on the baking sheet and top with maple syrup and a sprinkle of sea salt. Toss almonds with your hands, making sure that they are evenly coated and spread out on the baking sheet. Roast almonds for 8-10 minutes, and let cool for 5-10 minutes. Easy :D

Step 2: Once the almonds have cooled completely, transfer them into a small food processor. Process on high for about 5 minutes, scraping the sides as needed. After 5 minutes, if your almonds have not started to become a nut butter consistency, add in a teaspoon of coconut oil at a time until your almonds become a drippy nut butter. We used 3 teaspoons.

Step 3: Once your almond butter is at the desired consistency / drippy-ness, add in the paste from 1/2 a vanilla bean, and give it one last whirl in your food processor to mix it all together.

Step 4: ENJOY. And then store what you have left in an airtight container or jar. It’s best if kept in the refrigerator or a dark place.

And now that you have extra almond butter on hand, check out some of our recipes on Fit Foodie Finds that use almond butter. Yah welcome.

Recipes That Use Almond Butter

almonds in a jar ready to be roasted for almond butter roasted almonds in a food processor vanilla bean almond butter in a jar

Healthy Dip Recipes on Fit Foodie Finds

Other Nut Butters on Fit Foodie Finds

Recipe

Vanilla Bean Almond Butter

Make your own creamy and delicious Vanilla Bean Almond Butter with just a few whole ingredients and a food processor. No additives or refined sugars in this simple almond butter recipe. Make a batch today!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
Yield: ~1 cup almond butter
Category: Nut Butter
Method: Food Processor
Cuisine: American

Ingredients

  • 2 cups raw almonds
  • 2 tablespoons 100% pure maple syrup
  • paste from 1/2 vanilla bean
  • sea salt, to taste
  • optional: 1-4 teaspoons coconut oil, partially melted

Instructions

  1. First, preheat oven to 350ºF. Then, line a baking sheet with tin foil. Place almonds on baking sheet and drizzle on maple syrup and a sprinkle with sea salt. Toss almonds making sure they are evenly spread out on the baking sheet and coating in maple syrup.
  2. Roast almonds at 350ºF for 8-10 minutes. Then, remove and let cool for 10 minutes.
  3. Once the almonds have completely cooled, transfer into a high-speed food processor. We recommend a Vitamix. Process on high for about 5 minutes, scraping the sides when needed. At this point, if your almond butter has not started to become a drippy nut butter consistency, add in a teaspoon of coconut oil at a time. We used roughly 3 teaspoons. Process until drippy.
  4. Once the almond butter is at the desired consistency, add in paste from 1/2 a vanilla bean and give it one last whirl to mix it all together.
  5. Transfer into a mason jar or air-tight container.

Notes

Storage: store in an airtight container or jar. Best if kept in the refrigerator or a dark, cool place. Will last for up to 3 months.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 199
  • Sugar: 4
  • Fat: 15
  • Carbohydrates: 10
  • Fiber: 3
  • Protein: 8
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