Vanilla Maple Almond Butter

Vanilla Maple Almond Butter

Homemade Almond Butter
The stages of making almond butter:

Minute 1: Holy crap this is loud! My landlord must think I’m doing demo in his apartment. Cue a knock on my door in 3…2…

Minute 2: All clear. Food processor no longer seems like it’s going to levitate off the counter.

Minutes 3-10: How many freaking times am I going to have to scrape down the sides of this bowl?!

Minute 12: This is never going to work! What food blogger was it who said this was so much better than just buying almond butter? I am never reading her blog again. {Oh wait – that would be all the bloggers}

Minute 15: It’s doing something! Thank god, because I was going to be so pissed if I wasted two cups of almonds…

Minute 20: {Slightly awkward moaning. Mouth is too full of almond butter to talk.}

Minute 22: Add in pure maple syrup, vanilla beans, and sea salt. Never buying almond butter from the store again.

Vanilla Maple Almond Butter

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Vanilla Maple Almond Butter

Vanilla Maple Almond Butter

Vanilla Maple Almond Butter

Gluten Free, Vegan,

Serves: 1 1/2 cups of almond butter


Prep Time: 25 mins

A much more affordable, but equally delicious alternative to fancy pre-made, flavored nut butters.

Vanilla Maple Almond Butter

Vanilla Maple Almond Butter

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Ingredients

  • 2 cups almonds, raw or roasted depending on your preference
  • 2 tablespoons maple syrup, warmed
  • 3/4 teaspoon vanilla bean powder
  • 1/2 teaspoon fine sea salt

Cuisine: Gluten Free, Vegan Servings: 1 1/2 cups of almond butter

Prep Time: 25 mins

A much more affordable, but equally delicious alternative to fancy pre-made, flavored nut butters.

Instructions

  • Add the almonds to the food processor and process for about 20-25 minutes, scraping down the sides of the bowl as needed.
  • Once the almonds have a buttery consistency, add the maple syrup, vanilla bean powder, and sea salt and process until smooth. The warm maple syrup should blend in seamlessly; however, if the almond butter starts to seize up, don't panic! Simply process for another 2-3 minutes until the texture is creamy again.
  • Transfer the almond butter to a jar and store it in the fridge. It should keep for a couple of weeks...although mine is usually gone long before the expiration date!

Copyright © 2020 Amanda Maguire for Pickles & Honey

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  1. Lisa says

    Need some of this in my life! Lucky me, I have all the ingredients already 🙂

    1. Amanda says

      It’s so good! Let me know what you think if you make it!

  2. Oh goodness, I have all the ingredients plus raw cacao butter at home, can’t wait to see the over the top version! And, your play-by-play made me laugh because it’s exactly for those same mind-rippingly-loud reasons that I haven’t taken the plunge to make this. But, I’m a little over paying $$$ for it, so maybe it’s time…

    1. Amanda says

      It is SO loud that first minute! I sometimes try to stifle it by holding a dish towel over the food processor but I’m not sure that does anything.

  3. That is an awesome breakdown of how to make it. I have never made almond butter before, but I have ground walnuts to make an alkaloid cake, and I have blended nuts and water to make walnut milk (delicious stuff!), and the grounding of the nuts is loud… especially the nuts alone, without liquid.
    I want to try this sometime! My neighbors might wonder what it is, but everyone’s got to make noise sometime! Thanks for sharing this with us. I see it in stores, and have wondered if I should try making it myself. I’m on a wicked DIY (or M, I guess, for “myself”) kick.

    1. Amanda says

      I just made walnut milk the other week and it was so good!
      Definitely give the homemade nut butter a try. 🙂

  4. Lauren says

    Hahaha! Funny post, good recipe, I’m happy. 😀

  5. Does it really take 25 minutes? That sounds looong (but maybe worth it, given how good the result looks).

    1. Amanda says

      It probably depends on your food processor, and the texture you’re going for. Mine started to form a ball around 15 minutes and looked like almond butter just after the 20 min mark. You really only have to scrape down the food processor bowl for the first 10 or so minutes, so a lot of the time is just waiting. It’s worth it, at least in my opinion. 🙂

  6. Haha, this is perfect! You forgot the after affects – being full for the rest of the day because you licked so many bowls and spoons that you’ve probably eaten an entire cup of almonds! Where do you find vanilla bean powder by the way? Sounds awesome!

    1. Amanda says

      That’s so true! I’d say at least 10% of the recipe goes to “quality control.”
      I use the Sunfood brand of vanilla bean powder, but you can get it from sites like Mountain Rose Herbs and Amazon. Whole Foods may carry it as well. It’s very potent, so a little lasts a long time!

  7. Caitlin says

    i love this post because it’s SO TRUE! i love homemade nut butter so freakin much, but the first time i did it, i was so sure that it wasn’t going to work. this part is my fave: How many freaking times am I going to have to scrape down the sides of this bowl?!

  8. Yay for alternate nut butters. I made a honey roasted macadamia one last month. The length of time you need to blend is dependent on the fat content of the nut. Lovely recipe, it is such a easy way of snacking

    1. Amanda says

      I love macadamia nuts, but I’ve yet to make nut butter with them. That sounds divine!

  9. this will be worth all the wait!!

  10. This cracked me up! I think I had the EXACT same thought process. It’s so fun though (and kind of magical) when it finnalllyyyyy starts doing something! haha

    I usually add a tiny bit of vanilla, some sea salt and some cinnamon. But lately I’ve been considering adding cocoa powder. Yummmm….

    1. Amanda says

      Definitely add the cocoa powder! Chocolate almond butter is divine. 🙂

  11. Roanna says

    This sounds amazing! Do you think it would be okay to use vanilla extract? Would I use a different amount? I don’t have any vanilla powder, but hope to get some soon. Thanks for any help you can give.

    1. Amanda says

      Yes, I think vanilla extract should work fine! Vanilla bean powder tends to have a stronger flavor, so you may need to use a little extra extract. However, I’d start with 3/4 tsp. and taste it before you add more. 🙂

  12. Heather says

    Almond butter goes a lot faster in a vitamix, but you’ll sacrifice some of the almond butter (it’s hard to get out from under the blades). You just need to use the plunger to keep them moving. Go from 1 to 10 speed quickly after turning on and then flip quickly to high. Vitamix recommends adding oil before blending, but I’ve seen a YouTube video that proves you don’t need to. Plus, I bet if you add everything in at the beginning including the maple syrup it would go a little better.

    I’ll give it a go at some point and report back!

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