High Protein Vegan Almond Butter Recipe Info
This is our brand new roasted hemp & vanilla silk vegan almond butter recipe. It is a high-performance spread designed to maximize plant-based protein density without relying on processed powders. To make this truly unique, we blended roasted almonds with raw hemp hearts and toasted pumpkin seeds. This not only boosts the protein count but also creates a complex, earthy flavour profile that is elevated by a cold-infused vanilla bean process.
Servings: Makes approximately 16 servings (2 tablespoons per serving)
Total Time: 45 minutes
Prep Time: 10 minutes
Roasting Time: 12 to 15 minutes
Blending Time: 15 to 20 minutes (including cooling intervals)
Estimated Nutritional Value (Per 2-Tablespoon Serving)
– Calories: 195 kcal
– Carbohydrates: 6g
– Protein: 9g
– Fat: 16g
– Fibre: 4g
High Protein Vegan Almond Butter Recipe Ingredients
Protein Rich Nut & Seed Base:
– 3 cups of raw whole almonds (keep the skin on for maximum fibre and antioxidant content)
– 1/2 a cup of shelled hemp hearts (these provide a complete amino acid profile)
– 1/4 cup of raw pumpkin seeds (Pepitas) for added iron and zinc
Aromatic Infusion:
– 1 whole vanilla bean (seeds scraped out)
– 1/2 a teaspoon of flaky sea salt
– 1 tablespoon of camelina oil or flaxseed oil (optional, added only if you want thinner consistency; provides Omega-3s)
– 1/2 a teaspoon of ground saigon cinnamon (for a natural, sugar-free sweetness)
High Protein Vegan Almond Butter Recipe Cooking Instructions
1. Layered Roasting Technique – Preheat your oven to 165°C. Spread the raw almonds and pumpkin seeds on a large baking tray in a single layer. Roast for 12 to 15 minutes. You are looking for the almonds to smell fragrant and the pumpkin seeds to slightly pop. Do not roast the hemp hearts, as their delicate oils are best kept raw to preserve their nutritional integrity.
2. Vanilla Salt Scrape – While the nuts are roasting, slice the vanilla bean lengthwise and scrape out the caviar like seeds. In a small bowl, mix these seeds with the sea salt and cinnamon. Rubbing the vanilla into the salt helps distribute the flavour evenly so you don’t end up with clumps of vanilla in the butter.
3. Initial Breakdown – Transfer the warm (not hot) roasted almonds and pumpkin seeds into a high-speed blender or a heavy-duty food processor. Add the raw hemp hearts. Pulse the mixture for 1 minute until you have a coarse, sandy meal.
4. Transition Phase – Change from pulsing to a continuous low-speed blend. Over the next 5 to 8 minutes, the nuts will release their natural oils. The mixture will move from a dry powder to a thick, clumped paste. Be patient; do not add oil yet. If the motor feels hot, turn it off for 2 minutes to let the oils settle.
5. Silk Transformation – Increase the speed to medium-high. As the almond and pumpkin seed oils fully emulsify with the hemp hearts, the mixture will suddenly turn into a glossy, pourable liquid. This is the moment to add your vanilla salt cinnamon mixture.
6. Final Emulsification – Blend on high for the final 60 seconds. If you prefer an ultra-runny drizzle consistency, stream in the tablespoon of camelina or flaxseed oil during this final minute. The result should be a deep, tan-colored butter with tiny green specks from the hemp and pumpkin seeds.
7. Oxygen Free Storage – Pour the warm almond butter into a sterilized glass jar. Allow it to cool completely uncovered to prevent any steam from creating moisture, which can spoil the butter. Once cool, seal tightly and store in the refrigerator. Because of the raw hemp and flax oils, refrigeration keeps the proteins and fats from oxidizing, ensuring the butter stays fresh and potent for up to 4 weeks.
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