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.