Roasted almond butter

This homemade version is free of excess sodium and sugar.

Store-bought products are just okay. When you make your own nut butter you have control over both the ingredients and the flavor profile, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. This recipe uses maple syrup in place of sugar, and chia and hemp seeds for extra fiber and healthy fats.

Makes 1 pint

Prep time: 15 minutes
Cook time: 15 minutes

This recipe is part of our meal prep series. Click here for full plan.

Photography by Mariliana Arvelo


2 cups whole unsalted almonds
2 tablespoons maple syrup
2 tablespoons hemp seeds
2 tablespoons chia seeds
2 teaspoons cinnamon
1½ teaspoons vanilla
Salt, to taste
¼ cup coconut oil, or more to reach desired consistency


Preheat oven to 300 degrees. In a small bowl, toss almonds with maple syrup to coat evenly. Spread almonds on a baking sheet lined with parchment paper. Roast for 15 to 20 minutes, until fragrant. Set aside to cool.
In a small bowl, stir roasted almonds with hemp seeds, chia seeds, cinnamon, vanilla, and salt.

In small batches, blend ingredients in a food processor, adding coconut oil tablespoon by tablespoon until it reaches the desired consistency. (It'll take about 5 to 10 minutes to become smooth.) Store butter in an airtight container and refrigerate for up to 1 month.