Maple Almond Butter with Chia, Flax and Hemp Seeds
This homemade nut butter combines roasted almonds and sunflower seeds with nutrient-dense chia, flax, and hemp seeds for a protein-packed spread with a subtle maple sweetness. The mixture is roasted until fragrant, then blended until smooth and creamy. Perfect for toast, smoothie bowls, or eating straight from the jar, this superfood butter offers more texture and nutrition than standard almond butter while maintaining that rich, nutty flavor everyone loves.
Ingredients
- 2 cups raw almonds
- ¼ cup raw sunflower seeds
- 2 tablespoons flax seeds
- 2 tablespoons hemp seeds
- 2 tablespoons chia seeds
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract, or 1 teaspoon vanilla bean powdervanilla bean powder1:2Use half the amount of vanilla bean powder for more intense flavor
high
Full guide → - ½ teaspoon kosher salt, or to taste
Instructions
- 1
Preheat oven to 300°F and line a baking sheet with parchment paper
- 2
Mix almonds, sunflower seeds, flax seeds, hemp seeds, chia seeds, and maple syrup in a large bowl until nuts and seeds are coated
- 3
Spread mixture onto prepared baking sheet and bake for 20-30 minutes, stirring once halfway through, until nuts smell roasted and are lightly browned
- 4
Remove from oven and cool for about 10 minutes until cool enough to handle
- 5
Process mixture in food processor or high-powered blender for 5 to 10 minutes, stopping to scrape bowl every 30-60 seconds, until mixture is very drippy and smooth
- 6
Add vanilla and salt, then blend again until smooth and combined
- 7
Pour into glass jar for storage
Tips
Stop the processor frequently to scrape down sides and prevent overheating the motor during blending
The mixture will go through stages from chopped to paste to smooth butter - be patient as it can take up to 10 minutes
Store in a glass jar rather than plastic to prevent the oils from absorbing unwanted flavors
Good to Know
Keep at cool room temperature for 1 month or in refrigerator for up to 3 months
Can be made up to 3 months in advance and stored in refrigerator
Serve at room temperature for easiest spreading consistency
Common Mistakes
Don't skip the roasting step or the flavor will be flat and one-dimensional
Avoid over-processing which can cause the mixture to separate and become oily
Substitutions
high
Full guide →FAQ
Can I make this without roasting the nuts and seeds first?
Yes, but roasting develops much deeper flavor and aroma. Raw versions will taste flatter and less complex than the roasted version.
What if my food processor isn't powerful enough to make smooth butter?
Add 1-2 teaspoons of neutral oil to help the blending process. You can also try processing smaller batches for better results.
How long will this homemade almond butter keep fresh?
Store at room temperature for up to 1 month or refrigerate for up to 3 months in an airtight glass container.