Maple-Cinnamon Superseed Almond Butter

2 cups whole raw almonds

2 tablespoons whole flaxseeds

2 tablespoons hemp hearts

1 tablespoon chia seeds

3 tablespoons (45 mL) pure maple syrup

1 teaspoon ground cinnamon

¼ to ½ teaspoon fine sea salt, to taste

1 teaspoon (5 mL) pure vanilla extract or ½ teaspoon (2.5 mL) pure vanilla bean powder

Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a large bowl, mix together the almonds, flaxseeds, hemp hearts, chia seeds, and maple syrup until combined.
Spread the almond mixture onto baking sheet in an even layer. Bake for 30 minutes, stirring once halfway through.
Remove from oven and allow the almond mixture to cool for 10 minutes before placing into a food processor.
Add the almonds into the food processor.
Process for about 5 to 10 minutes, stopping to scrape the bowl every 60 seconds, or as needed. (Be sure to leave the processor chute uncovered so the steam from the almonds can escape.) The mixture will be very drippy and smooth wnen ready.
Add in the cinnamon, salt, and vanilla and process until combined.
Remove the almond butter and store in a glass jar or a container with an airtight lid. If the almond butter is still warm, allow it to come to room temperature before securing the lid.

Course🧈Spread

Diets🌱Vegan🌾Gluten-free...

Category🥜Nut Butter

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 15m