Salted Maple Almond Butter


  • 2 Cups of Almonds (300g)
  • Pinch of Coarse Salt
  • 3 Tablespoons of Maple Syrup

This is insane. It genuinely couldn’t be more delicious and is the nicest almond butter I’ve ever made or tried. It’s a creamy, soft texture and has a lovely amount of sweetness with the gorgeous maple flavour and a hint of salt. A jar of this lasts about a day and a half in my house- it’s that good!


Coat the almonds in the maple syrup and roast them at 180’C for about 8-10 minutes until they start to brown and smell amazing. They should be all bubbly and glossy.

Take them out and add them and any excess maple gooeyness straight to your food processor. Add in a big pinch of coarse salt and blitz on high for about 5-10 minutes until you have a runny butter, stopping to scrape down the sides as needed. How long this takes will completely depend on how powerful your food processor is, but don’t loose faith just keep blending!

When you have your desired runiness, you’re done!


Grab a spoon and enjoy!

11 Comments to Salted Maple Almond Butter

  1. Richie says:

    Amazing! What would you use this on/with?

  2. Síle says:

    How long would this keep for in the fridge/press?

  3. Sinead says:

    Do you have to skin the almonds beforehand or can you leave the skins on?

  4. Dee B says:

    Could this be done in a regular powered nutri bullet Indy?

  5. COF says:

    Can this be done with a blender or nutribullet as I don’t yet have a food processor!

  6. Katie says:

    Hi Indy, I had a go at this over the weekend. Its so good but my Nutribullet freaked out a bit during the process. It really puts pressure on the motor, same thing happens with energy balls – What food processor do you use?

    • Indy Power says:

      Hi Katie, I use a Vitamix for everything but I have used a Kenwood Multipro food processor too, which works great and isn’t as expensive. Hope you find one that works for you!x

  7. Paula Kappeli says:

    Hi, love the recipe, works a treat… I activate the almonds by soaking then dehydrating but do you think the recipe will work if I just soak the almonds, pat dry and then process ?

    • Indy Power says:

      Hi Paula, great that you are activation your nuts but unfortunately you do have to dry them before making them into nut butter, otherwise it goes into a weird slushy paste rather than a nice smooth butter! So glad you love the recipe x