Vanilla hempseed almond butter

I eat a lot of nut butter. Not only do I eat a lot of nut butter, but I buy a lot of nut butter too. But can you blame me? There are only a few foods I can name off the top of my head that aren’t made delicious with a drizzle of nut butter and other than those few foods, I would argue nut butter—particularly almond and peanut—pair well with just about anything!

I have a friend who never buys nut butter and instead, makes her own. Over the past few months she’s been encouraging me to try doing the same, insisting that it’s easy AND fun AND delicious. Like many other things, I kept putting it off…and putting it off…and putting it off. Not because I didn’t want to make my own, but because life is BUSY and there are only so many recipes I can try a week. However, I finally bit the bullet and told myself, “Gosh dang it—I’m making my own nut butter this week!” So I got the almonds, I looked at a bunch of other recipes, and in 15 minutes time had created my own.

So from me—a productive procrastinator who avoided making her own nut butter for weeks—to you, I say just do it. My friend was right. It’s easy and it’s fun and it’s delicious. I would argue, as well, that it’s less expensive too!


I used three cups of sprouted almonds and was able to find a bag for a very affordable price off Amazon. I love Amazon and will put a link to the ones I purchased in the comments of this post if you want to give them a try too. To be honest, I couldn’t stop grabbing them out of the bag as I waited for the ones in the oven to roast. They were just too crunchy and good! I should also mention that the aroma from the roasted almonds is the best air freshener for homes and it needs to become a candle scent.


Once the almonds did come out of the oven, I tossed them in the blender, and while they blended, cut up a fresh and crisp fuji apple. This step in the process is CRUCIAL. Why you might ask? Because you’re going to want to scrape every last bit of your nut butter from the sides of the blender or food processor. Yes, it will be messy. Yes, it might get on your hands and under your fingernails, and its possible you might smell quite nutty for the rest of your day. BUT MAN OH MAN, I can promise you it is worth it. Apples and peanut butter have forever been one of my favorite snacks, but try almond butter, and you are on to some next level stuff. Especially fresh almond butter.


My favorite part about making my own nut butter was the room it left for creativity. There are so many things I thought to throw in with my almonds (chia seeds, honey, cinnamon, lavender, etc.) but ultimately, chose to go with vanilla, hempseed, and sea salt.

I hope you enjoy this recipe as much as I did, and just as a fair warning… I will say you should expect your nut butter not to make it the whole three weeks I suggest it’s okay to stay in the fridge for. Accept the fact that it will be delicious and quickly devoured on everything you eat the week after, or simply all by itself. This my friends, is a jar of pure bliss and great vibes.


  • 3 cups sprouted almonds
  • 1 tsp vanilla
  • 1/2 cup hemp seeds
  • Sea salt to taste


  1. Preheat oven to 350 degrees add raw nuts to the baking sheet roast 5-8 minutes. If almonds aren’t sprouted, roast raw nuts for 8-12 minutes. You will know they are done when they appear golden brown and make you entire kitchen smell like absolute heaven.
  2. Place almonds in blender or food processor and blend on high until smooth.
  3. About halfway through the blending or processing, add in vanilla, hempseed, and salt, and scrape the sides of the blender.
  4. Once the nut butter is at your desired consistency, place into a jar and store in the fridge for up to three weeks.
  5. Don’t forget to scrape up every last bit with those apple slices!


– Depending on your blender or food processor, you may have to stop and stir everything more than once.

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