- 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
- 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.
- Roast almonds at 350ºF for 8-10 minutes. Then, remove and let cool for 10 minutes.
- 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.
- 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.
- Transfer into a mason jar or air-tight container.
Tips & 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 FactsServing Size: 2 tablespoons Calories: 199 Sugar: 4 Fat: 15 Carbohydrates: 10 Fiber: 3 Protein: 8
Keywords: almond butter