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.


  • 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


  1. 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.
  2. In a small bowl, stir roasted almonds with hemp seeds, chia seeds, cinnamon, vanilla, and salt.
  3. 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.

Photography by Mariliana Arvelo