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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!


  • Blender or food processor


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


  • 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.


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.
Tried this recipe?Let us know how it was!