Maple Almond Butter
Whether slathered on warm toast, used in recipes, or just eaten from the jar, Maple Almond Butter is creamy, delicious, and lightly sweetened with real maple syrup. A tasty twist on traditional almond butter, this maple version is far tastier, and I use it on everything!
Thick, rich, creamy, and sweetened with a touch of maple syrup, this tasty twist on peanut butter is so much more delicious. It’s so easy to make, and once you’ve tried it, you may never want to go back to regular store-bought peanut butter!
Maple Almond Butter
You can use almond butter pretty much wherever you’d use peanut butter. I love it on warm, buttery toast, it pairs perfectly with jam or jelly in a sandwich, you can add it to smoothies, bake with it, cook with it, and so much more. It really is versatile!
Read more: Maple Almond Butter
I’ll make a batch of this and then keep it in the fridge for a few weeks. With a touch of cinnamon and cardamom in it, it has a more grown up flavor that I really love.
The best part is that once your almonds are toasted, everything goes into the food processor, and it’s ready in no time!
Hungry for something simple and delicious? Give this Maple Almond Butter a try and fall in love with the amazing flavors!
Why I love this recipe
- It’s quick and easy to make, and the touch of maple and spices transforms this into a decadent treat!
- Maple Almond Butter is so versatile, and it keeps in the fridge for a few weeks.
- Adjust the sweetness to suit your tastes – add a bit more or less to adjust it to your liking.
Gather these ingredients
- Almonds – Look for whole, skinless, unroasted, unsalted almonds.
- Maple syrup – Use real maple syrup, not pancake syrup, for this recipe.
- Avocado oil – Or your favorite flavor-neutral oil.
- Vanilla extract – Pure or artificial vanilla is fine.
- Ground cinnamon
- Ground cardamom
- Salt
How to make the best Maple Almond Butter
- Preheat your oven to 300-F, and line a baking sheet with parchment paper.
- Add the almonds to the baking sheet and toss them with the maple syrup and 2 teaspoons of the oil.
- Roast the almonds in the oven for 30 minutes, stirring 2-3 times while roasting.
- Cool the almonds for about 10 minutes, then transfer them to a food processor and pulse until smooth and creamy, about 5 minutes. Scrape down the sides as needed.
- Add the vanilla, cinnamon, cardamom, salt, and remaining 1 teaspoon of oil and pulse until combined.
- Transfer the almond butter to a ramekin for serving or into an airtight container and store it in the fridge until ready to use.
- Enjoy!
Tips & substitutions
- The great thing about making homemade almond butter is that you can control the ingredients. Like it sweeter? Add a bit more maple syrup. Like it with more spices? Add a pinch more cinnamon and cardamom.
- You can make this easy nut butter as creamy or chunky as you like! Stop pulsing it in the food processor when you’ve reached the consistency you like.
- Use whatever oil you like, as long as it is flavor-neutral. Other great choices include coconut oil, vegetable oil, and grapeseed oil.
- You can use this Almond Butter with Maple wherever you’d normally use peanut butter. Experiment to find your favorite ways to use it!
Serving suggestions
Maple Almond Butter is perfect on toast for breakfast, on a pastry with a bowl of soup at lunch, on crackers with your favorite cheese, or on top of oatmeal. I love it on so many things, and you can bake with it, too! Change up the flavor of your favorite peanut butter cookies, or add it as a condiment to your favorite charcuterie board! It’s just that versatile!
Storage
Almond butter won’t freeze well, but it will keep in your fridge in an airtight container for a few weeks.
Check out these awesome almond recipes while you’re here
- Orange-Almond Scone Loaf Bread
- Spinach Salad
- Almond-Pear Upside Down Cake
- Glazed Almond Poppyseed Bread
Get the Recipe:
Maple Almond Butter
Ingredients
- 2 cups almonds
- ¼ cup real maple syrup not pancake syrup
- 3 teaspoons avocado oil, or coconut oil divided
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon salt
Instructions
- Preheat the oven to 300 degrees F.
- On a large baking sheet, lay down a piece of parchment paper. Add the almonds and toss with maple syrup and two teaspoons of oil.
- Roast in the oven for 30 minutes, stirring several times while baking.
- Let cool for 10 minutes.
- In a food processor add the almonds and whip until smooth, scraping the sides down as you whip, for about 5 minutes.
- The mixture will be creamy.
- Add in vanilla, cinnamon, cardamom, salt, and 1 teaspoon of oil in the food processor. Mix until very creamy and thick.
- Transfer to a ramekin and serve with dinner rolls, croissants, toast, or even with crackers on an appetizer plate.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
