Maple Roasted Nut Butter

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We’ve been on a bit of a DIY kick lately at home. We’ve spent the past few weeks cleaning, planning, re-doing, and cleaning some more. It seems like every spring brings with it an intense desire to get a whole lotta stuff done, like NOW.

There’s no reason why we can’t bring that same sense of do it yourself awesomeness to the kitchen. So I’ve been focusing a lot of my time in the kitchen over the past few weeks teaching my girls how to do some basic things by themselves.

Making their own nut butter for breakfast has been one of their favorites so far (along with squeezing nut milk out of a handkerchief…more on that later!), and this recipe is based almost entirely on their own creation. The flax and hemp powders are good for you, and completely tasteless once mixed in with the other flavors. And the chia seeds take the nut butter over the top.

FYI: you might want to make two batches of the roasted nuts. It’s become our favorite hiking snack!

Maple Roasted Nut Butter

vegan, gluten/grain free, naturally sweetened

Makes about 1 cup


  • 1 cup raw almonds
  • 1 cup raw walnuts
  • 2 T flax powder
  • 2 T hemp powder
  • 3 T chia seeds
  • 3 T maple syrup
  • Pinch or two of salt


Preheat the oven to 325° and line a baking sheet with parchment paper. In a large bowl, combine the nuts, flax and hemp powders, chia seeds, maple syrup and a pinch or two of salt. Stir until the nuts are coated with the syrup. Pour the nut mixture onto the lined baking sheet. Roast the nuts at 325° for 20 minutes, stirring once halfway through.

Once the nuts have roasted for 20 minutes, remove the baking sheet from the oven and let them cool for 10-15 minutes.

Once the nuts have cooled slightly, transfer them to your food processor. Process the nuts on high for about 10 minutes, stopping to scrape down the sides every minute or so. It may seem as if nothing is happening, but it will!  (See photos below.)

Once the nuts have turned into a glossy, slightly runny butter, you’re done!

Transfer the nut butter to a glass container, and store at room temperature for up to a week. Enjoy!

Original recipe by La Casa de Sweets

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