Homemade Almond Chia Seed Butter

This almond chia seed butter packs a nutritional punch and a satisfying crunch from the added chia seeds. It comes together quickly in the blender, with toasted almond and subtle cinnamon flavours. You’ll never buy almond butter from the store again!

Almond and chia seed butter in a jar with a bowl of almonds and chia seeds behind

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What is almond chia seed butter?

First things first- I love nut butter. I’ve been a long time peanut butter aficionado but didn’t expand out into other nut and seed butters until later in my nut butter journey! Almond butter was the first I tried, followed by cashew butter, pecan and pistachio. 

Since then, I’ve always been trying out new combinations. You can buy so many varieties at the store, but I find it to be cheaper and far more exciting to make my own! Making nut butter may sound complicated, but a lot of people don’t realise that it’s as simple as blending nuts and seeds together.

I’ve gone back to basics lately and rediscovered my love for almond butter. With its creamy roasted flavour, this is a great ‘transition’ nut butter for those who haven’t strayed away from peanut butter yet. 

For this almond and chia seed butter, I wanted to experiment with adding chia seeds to my usual almond butter recipe. They add great crunchy texture as well as a boost of nutrients.

What are chia seeds?

If you’ve never used chia seeds before, you’ve been missing out! Chia seeds come from a plant which is actually a member of the mint family. Salvia Hispanica is a desert plant, commonly sold under the name ‘chia’, hence chia seeds.

The tiny black, grey and white seeds are super versatile. They can be added to food anywhere you might use another seed for a little bit of crunch. They’re perfect sprinkled over cereal, added to granola bars, or mixed through salads.

Notably, they can absorb liquid to create a gelatinous texture- this makes them great for chia pudding, as an egg replacement or thickener, or even for making sugar free jam.

Chia seeds have an incredible nutritional profile, whilst still remaining low in calories. They’re great for a plant based diet, as they contain omega 3 fatty acids and calcium. They’re a whole-grain food, and are loaded with fibre and a decent amount of protein. This makes them a great addition to breakfast, as they give you long lasting energy.

Almond and chia butter on a butter knife dipped into the jar

Why I love this almond chia butter

  • It’s filled with plant based protein, healthy fat and fibre, as well as being rich in vitamin E.
  • It’s free from added oils or sugar, and is naturally gluten free.
  • Almond butter is one of my favourites because it’s just so creamy, and the chia seeds add a satisfying crunch.
  • The touch of cinnamon and salt really compliments the flavour of almonds in the chia seed butter.
  • It works out much cheaper to make my own almond butter, rather than always buying it (although I’ll be the first to admit that buying is sometimes convenient!).

Which ingredients should I use?

  • Almonds– the base of the recipe (it really wouldn’t be almond butter without the almonds!). They’re lightly roasted before blending to boost their flavour and encourage them to release some of their natural oils.
  • Chia seeds– for crunch and a nutritional punch.
  • Salt- a pinch of salt amps up the flavours of the almond and chia seed butter.
  • Cinnamon- completely optional, but I like how it adds a touch of sweetness without any sugar.
Ingredients for almond chia seed butter

Best equipment to homemade chia almond butter

I think that nut butters are best made in a high powered blender. They’re so quick and require very little stopping and scraping down the sides. A lot of people love the Vitamix brand, but I use a Ninja, which works out significantly cheaper. 

I have this 3-in-1 model, which also includes a food processor and a bullet sized blender, meaning it also works great for making dips, chopping veggies, kneading dough, blending smoothies and a lot more. Having just one unit for all three attachments is a massive bonus of this model.

Pouring almonds into blender

In the blender, this almond and chia seed butter becomes smooth in around 2-3 minutes. People also have success making nut butter in food processors, but this may take a bit longer, and you will have to scrape down the sides every couple of minutes.

You could also make this chia butter recipe in a high powered bullet blender. Depending on the model, you may have to add a little oil to help the blending along. I would recommend almond oil or a neutral vegetable oil.

How to make almond chia seed butter

To make this homemade nut butter, start by roasting the almonds. Roasting the almonds brings out their flavour but also releases their natural oils, helping with the blending process. Roast them in the oven at 180 celsius or 350 fahrenheit for 8-10 minutes until they turn slightly darker and smell amazing!

Let the almonds cool until they are just warm. Add them to your blender along with the cinnamon and salt. Blend on high for 1 minute intervals, scraping down the sides if needed. 

At first they will turn to chopped nuts, followed by a coarse crumb, then a fine wet crumb. At this point they will start to clump together. Before long the mix will become super smooth and runny! 

Once blended to a runny nut spread, pour the chia seeds into the blender. Pulse them until they are combined. Your almond chia butter is ready!

Serving suggestions

Chia almond butter is perfect for a speedy breakfast or snack, because it can be added to so many other foods for a boost of protein. Here’s some ways I love to eat it:

  • As a dip for carrot sticks, or spread on apple slices.
  • Added on top of a bowl of cereal or oatmeal.
  • Mixed into a chia parfait or overnight oats.
  • Blended into smoothies or on top of smoothie bowls.
  • Spread thickly onto toast.
  • Stirred through vegan Greek yoghurt and topped with fruit.
  • From the jar, with a spoon!
Almond and chia seed butter spread onto toast

My top tips for almond and chia seed butter

Be patient! In some lower powered blenders or food processors, homemade nut butter may take a little while to come together. Just keep going, scraping down the sides if needed, and before you know it you will have delicious homemade nut butter.

The moment when the almond chia butter comes together and starts blending into smooth and runny deliciousness is truly magical! So stick with it, and it will come together.

I would also highly recommend roasting your own almonds at home. Whilst you can buy roasted almonds, it’s so easy to roast them yourself and the flavour is even better this way!

Ingredient substitutes

There’s very few ingredients in this recipe for nut butter, so not a lot to substitute! If you like the idea of chia seed butter, but aren’t a fan of almonds, you could give chia peanut butter a go. I’d be interested to attempt a peanut butter with chia seeds myself, so let me know if you try it out!

Asides from that, you could experiment with adding different flavours into your almond chia seed butter. You could try:

  • Herbs and spices, for a savoury nut butter. Try smoked salt and paprika, or fresh rosemary and thyme. Use it like a pate or dip for savoury dishes.
  • Adding some cacao powder or even melted dark chocolate to make this like an almond Nutella!
  • Blending a few tablespoons of pumpkin seeds, sunflower seeds, or flax seeds (or all of them!) in with the almonds for a mixed nut and seed butter.
  • Stirring through some puffed quinoa for even more crunch.
  • Adding in some dried or freeze-dried fruit at the end for a bit of sweetness.

Some ingredients may cause the chia almond butter to seize up if you are blending them in. Just add a drizzle of oil to loosen the nut butter up again.

Almond chia seed butter in a jar with toast and a bowl of almonds behind it

How to store almond butter with chia seeds

Store homemade nut butter in a tightly sealed container. I like to use an old peanut butter or jam jar for this. We normally finish a jar within the week, so keep it in the cupboard for the best consistency. If it will take you longer to finish, I would recommend keeping it in the fridge. This will cause the almond chia butter to thicken up however, so bring it to room temperature for 10 minutes before eating.

If you’d like to, you can freeze it for up to 3 months. Thaw it in the fridge overnight, and put it on the counter for 10 minutes before eating as above.

If you like healthy and easy breakfast recipes…

  • This apple parfait is made from delicious layers of tangy apple yoghurt, sweet cinnamon apples and granola. It’s easy to make and can be prepared in advance!
  • For breakfast on the go, these almond muesli slices are perfect. They’re healthy and filling, and also make a great snack.
  • For a savoury option, whip up a quick batch of these savoury muffins. These are perfect warm with a lick of dairy free butter for a speedy breakfast.
  • Try this tahini toast, topped with sweet sliced apples or rich roasted tomatoes. It may sound unusual, but it’s super delicious and easy to make.

Pin it!

Almond chia seed butter pin image
Recipe image

Homemade Almond Chia Seed Butter

Chloe from Forkful of Plants
Prep Time 15 mins
Total Time 15 mins
Course Breakfast, Snack
Cuisine American
Servings 16
This almond chia seed butter packs a nutritional punch and a satisfying crunch from the added chia seeds. It comes together quickly in the blender, with toasted almond and subtle cinnamon flavours. You’ll never buy almond butter from the store again!

Equipment

  • Blender or food processor

Ingredients
  

  • 300 g almonds (2 cups)
  • ¼ tsp salt
  • 2 tsp cinnamon (optional)
  • 3 tbsp chia seeds

Instructions
 

  • Spread the almonds out on a baking sheet, then roast them in the oven at 180°c/350°f for 8-10 minutes. They should darken in colour and start to smell toasted.
  • Let the almonds cool for 5 minutes. Add them to your blender along with the cinnamon and salt. Blend on high for 1 minute intervals, scraping down the sides if needed.
  • At first they will turn to chopped nuts, followed by a coarse crumb, then a fine wet crumb. At this point they will start to clump together, then blend into a runny butter.
  • Once blended to a runny nut spread, pour the chia seeds into the blender. Pulse them until they are combined.

Notes

BLENDING ADVICE: Be patient when making homemade nut butter! In some lower powered blenders or food processors, it may take a little longer to come together. Just keep going, scraping down the sides if needed, and before you know it you will have delicious homemade nut butter.
STORAGE: Store homemade nut butter in a tightly sealed container. I like to use an old peanut butter or jam jar for this. We normally finish a jar within the week, so keep it in the cupboard for the best consistency. If it will take you longer to finish, I would recommend keeping it in the fridge. This will cause the almond chia butter to thicken up however, so bring it to room temperature for 10 minutes before eating.
If you’d like to, you can freeze it for up to 3 months. Thaw it in the fridge overnight, and put it on the counter for 10 minutes before eating as above.

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