Crunchy triple seed granola without refined sugar or oil – made with medjool dates, almond butter, oats, cinnamon, and a mix of hemp, pumpkin, and flax seeds!
THIS POST IS SPONSORED BY NATURAL DELIGHTS.
The number of times I’ve told people that title is not possible. That dates won’t work for granola. That you need a syrup or sugar to avoid creating mush-nola. That using an odd number of seeds is bad luck. But I have to tell you – you my lovely blog commenters, Instagram messagers, diehard date-sweeteners, crunchy granola-loving readers – I was wrong.
And THANK GOODNESS.
Sometimes even when logic/facts/past experience tell me something won’t work, I still have to try it anyways. Like carrying 27 bags of groceries from my car to my apartment. Or tossing my socks into the washer from half a room away. Or sharing a pint of ice cream. Or leaving for the yoga class that starts in 7 minutes when the studio is 10 minutes away. Deep down I am still that six year old who had to touch the pot on the stove for myself to find out it was really hot. Because every once in a while the sock does make it in, and that 2% chance keeps me trying all the other times.
Maybe you relate to this stubborn, irrational optimism. But relate or not, it is why this granola came to be. I know you can’t make date paste without water. I know water is not a good ingredient for granola. But I tried anyways. And with some bake time/temperature tweaking, and the grace of the granola gods on my side…IT WORKED. It actually really deliciously worked. Never give up on your dreams, kids.
This recipe is sweetened with only medjool dates. And this recipes is oil-free. But this recipe is not the quickest granola recipe ever. There is nothing 5-minutes-set-it-and-forget-it about this recipe. Add an extra 40 to that and some stirring TLC though, and you will have the scrumptious, clustery, refined sugar-free granola of your smoothie bowl topping dreams.
For this granola, you’re gonna need:
- Medjool dates. Obviously. And obviously I am using the sweet and always squishy-fresh ones from Natural Delights, my favorite. They do need to be fairly soft for this recipe, so soak if necessary.
- Water. Because dates aren’t going to turn into paste all by themselves.
- Almond butter. Or any nut/seed butter, but this is very necessary for crunch factor. I tested with both 1/4 cup and 1/2 cup and both are crunchy, but of course more = yummier.
- Vanilla, cinnamon, and salt.
- Rolled oats. You could try it with quinoa flakes too if oats aren’t your jam. Haven’t tried it, just an idea.
- Seeds. I used a mix of hemp, pumpkin, and flax seeds. You could switch it up with chia seeds or sesame seeds or sunflower seeds. Nuts are a-okay too.
Blend. Mix. Spread. Bake. Stir. Bake. Stir. Bake. Stir. EAT!
What kind of granola eater are you: Snack dry by the handful? In a bowl with berries, milk, spoon, the whole cereal setup? On top of yogurt? On top of smoothie bowls? On top of froyo (hi, hello, YUM!) Other…?
I’d love to know. And lemme know what you think of this date-sweetened version too, either below or on Instagram.
So I stand corrected – date sweetened granola is in fact very possible. But I know you forgive me because granola people are good-hearted people ♥
Date-Sweetened 3 Seed Granola
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Category: snack
- Method: baking
- Cuisine: american
Description
Crunchy triple seed granola without refined sugar or oil – made with medjool dates, almond butter, oats, cinnamon, and a mix of hemp, pumpkin, and flax seeds!
Ingredients
- 10–12 pitted (200g) medjool dates (*)
- 1/2 cup (110g) water
- 1/4–1/2 cup (65-130g) almond butter (**)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 1/2 cups (250g) rolled oats
- 1/2 cup (65g) hemp seeds
- 1/2 cup (75g) pumpkin seeds
- 1/2 cup (65g) flax seeds
Instructions
- Preheat the oven to 300F.
- In a high speed blender, combine the medjool dates, water, almond butter, cinnamon, vanilla, and salt.
- Blend until smooth and thick. If it’s a little chunky that’s okay, but do not add more water.
- In a large mixing bowl, combine the oats and seeds.
- Add the date mixture to the dry ingredients, and mix until evenly coated.
- Line 2 baking pans with parchment paper. Spread out the granola evenly between the pans.
- Bake for 20 minutes at 300F. Stir moving the outside bits to the inside and vice versa.
- Bake for another 20-25 minutes checking and stirring every 10 minutes so the edges don’t burn. It should be golden and dry/crisp when done.
- Remove from the oven and cool for at least 15 minutes. It will get crispier as it cools.
- Store in an airtight container or jar.
Notes
*They should be quite squishy/soft, if not soak them for 30 minutes first. **More is yummier, but it will be crunchy and delicious either way! You can sub any nut/seed butter.
Keywords: snack, breakfast, vegan, gluten-free, oat, sugar free
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Yummyyyy! The date & nut butter combo is so perfect for so many different applications (pecan butter stuffed dates are my fave snack ever!), and leave it to you to create some fabulous granola with these ingredients. I actually have a oil free, date sweetened granola recipe on my blog, but I need to remake it using your temperature and time suggestions, because the last few times I made it the crunch-level wasn’t quite there 😉 I’m the worst at keeping track of how long something is in the oven, which is why I make so many no-bake treats! Also, doesn’t help having a way-too-hot electric oven that burns everything and cooks unevenly – very not ideal for granola 🙁
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Pecan butter stuffed dates–um hello NEED TO TRY combo! I’ve done pb and almond butter in dates, but never pecans and I have a feeling those toasty little guys make for a marvelous butter😋 Yes the crunch factor is so tricky once you introduce fruit into the mix, but longer and lower totally works! Ha I’ve finally gotten pretty good about writing down my recipes as I go, but I have many a time had to remake something just because I can’t remember how long I baked it😆 Omg have you ever seen those people that do granola over a campfire? Craziness! Anyways, thanks Ashley😊
I am definitely the same kind of stubborn! I’m happy this lead to a date-sweetened granola though. I am making this next week and I will enjoy granola for the first time in 3 1/2 years… And it will mostly be eaten by the handful. 😉
Haha I’m glad you can relate not the stubborn-ness, there are certainly some pros to it too though. Omg that is WAY too long without the crunchy topping stuff in your life…gah I’m legit excited for you🤗🤗
I’ve been wanting to try date sweetened granola for a while, my hubby doesn’t eat any refined sugars or cooked oils.
I make a granola with pb and some maple syrup…hubby doesn’t eat it, which means it’s all for me!
So happy you came up with a recipe so I don’t have to try 😆
Can’t wait to make it this weekend!!
Thank you
Mmm but peanut butter maple syrup granola is SO good too! I’ve made that combo before…lucky you😋😋 This one would be yummy with peanut butter as well. I hope you try it out and you and your husband both approve!
Good Thursday, I’m interested in trying this recipe, but could you tell me the nutrition info please? Thanks in advance for your help, Anna
I don’t have it calculated for this one, but you can plug in all the ingredients here to find out: https://www.myfitnesspal.com/recipe/calculator
Made the granola and it was delicious 😋 this is my go to granola from now on!!
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Woohoo! That is what I like to hear, I am so happy you liked it Daria🤗
Would I have to soak the dates before blending?
Only if they are really dry/hard. I did not need to as mine were nice and fresh. But it doesn’t hurt as long as you drain them well so there’s not to much extra water🙂
So excited to finally have a healthy granola recipe. Can’t wait to try it!
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Woohoo! Hope you love it Amy, can’t wait to hear how it goes🙂
Wow this looks amazing!
Do you know how many portions you have with the whole batch? 😘
Hmm it makes about 4 cups, so I’d say that’s at least 8 servings–depends on how much you eat at one time😆
I would say for me a serving is 30g?
Thanks for the reply!
I didn’t weight it post baking so I can’t really give you an exact answer, sorry! I think that’s the best estimate I can give 🙂
Anyone try this with raisins instead of dates ? I have raisins and not dates is the origin of my question.
Raisins will work! Just a different more fruity flavor 🙂
What is your suggestion for making this grain free? Thank you for all your fab recipes!
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So I haven’t tried it grain-free, but what I would recommend is replacing the oats with a mix of nuts and shredded coconut and maybe using more of each type of seed. You will need 4 cups total of dry ingredients, so just use whatever ratio you want of nuts, seeds, and coconut. My only concern is those ingredients may cook faster than oats do and burn more easily so watch it very carefully. I will hopefully try it soon and let you know if I do!
Thank you Natalie! will try your suggestion….and watch the cooking time;)
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I have been making date sweetened granola for about 2 Years now. Yes it requires lots of stirring :). Never thought to add the almond butter. Will try next time!!
And you didn’t share your low and slow, baking and stirring secrets with me all that time? Haha! Yes definitely try the almond butter. Helps with crispness, but also just tastes so yummy😋
Wow, I love all your great recipes! They really make me go out of my comfort zone and try something new. I really enjoy all the vegan recipes because it makes me realise how many things can be cooked vegan. Thanks so much!! I love you!! 🙂
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That’s what I’m here for–to nudge you just a little towards deliciously although slightly different than the usual things😊 I am so happy you are enjoying the recipes, thank YOU❤️
I’m a big fan!!! Yay for the only date sweetened granola I could find hehe do u think that the flax seeds should be grounded first? Because I read that if it’s eaten as a whole then our body will not absorb it’s nutrients… and it will also come out whole 😆
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Yes, I suppose grinding them would be ideal for digestibility and nutrient absorption. I really love the texture whole, but ground is a great idea and will work too. Hope you enjoy!
This is exactly what I was looking for, thank you very much!! So excited to try it.
My question is, do you store it in or out of the fridge? And how long does it last? Thanks in advance!
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Woohoo! I can’t wait for you to try it 🙂 I recommend storing it at room temp in either an airtight container or jar. So far mine is about a week old and still delicious and crunchy, so I can’t say for sure yet but I would estimate at least a couple of weeks.
I empathize with the irrational optimism so much! I just came home from a Trader Joe’s AND Whole Foods run and convinced myself I could take the subway with four heavy paper bags. My arms are so sore now lol. I had some mediocre granola today for breakfast, which makes me want to have this granola even more!
Hahaha! Yep that totally sounds like something I would do too😂 And I thought the one flight of stairs to my apartment was rough. Thanks for reading Nisha, and cheers to the weekend and hopefully better breakfasts!
I just HAD TO read the story behind the never-imagined-to-become-true-wonder !! and I have to say, oooooo, I knew it was possible 😋 the water that’s going in is bound to come out at some point😆 ……………I just have never had the patience and mindset to actually do the doing and figuring out part 😆 😋 …………………I love granola, and appreciate granola when it’s ready and done, but never actually need it SO much that I’m willing to put so much energy into it….. 😊 that’s why I admire you SO DAMN MUCH ….!! !! !!! well, oooonly ONE of the contlessmany reasons….😊❤️
and ooohhyea, I absolutely do relate to that irrationally stubborn optimism of the 6year old, and do find it surprisingly familiar 😆
and you can consider this granola definitely made and freakin loved ..!! just like the …….98-99% of everything you’ve shared 😊❤️
Reading you is just as wondorous as watching ❤️
Yes scientifically it all makes sense with baking and evaporation and stuff, I guess i just never ventured to try it until now either. I don’t make granola often either, plus there are so many awesome store-bought ones out there these days tbh, but every time I do I remember how wonderful it is homemade and tell myself I should make it more (and then forget again a few months later usually😆) Hehe I’m happy you could relate a bit on the stubbornness part too, I guess we could call it perseverance…sounds nicer that way😊 I hope you love every crunchy bite, happy weekend❤️
I am dying laughing at this post! I relate so much it’s scary. I say to myself basically DAILY that when it’s time to get up (too early I might add) to get Olivia up to get her ready for school, each day I say while I’m half asleep…”just a few minutes longer and I’ll just rush and it’ll be fine”. Every freaking day I have this convo in my mind as I hit snooze repeatedly on my phone and yes, while she does get there on time each day, the chaos and speedy gonzales rushing each morning is anything but fun. I also do this with a billion other things so I can totally relate, but I guess I love the rush or challenge of accomplishing the ridiculous…or the impossible, just like you finally did with this granola!! And accomplish, you did, because it definitely looks so crunchy and clumpy and all the things you want in granola. That nut butter is a wonderful contributor as well. I have never made a granola without nut butter because to me, it gives such a wonderful added crunch and depth of flavor that would seriously be lacking otherwise. I can see that the date version requires much longer baking time, but when you end up with this perfect result and a completely healthy satisfying granola in the end, it’s totally worth it! I love that you went to town on all the seeds too. YUM!
Omg yes! The snooze button is another perfect example, how could I forget that I do the same thing. I tried setting mine earlier to accommodate for the fact that I KNOW i will talk myself into lying in bed for at least another 10 minutes but I think it just made it worse because now I know I can😆 As long as she still gets there on time that’s the important thing, but definitely doesn’t help with starting off the day on a calm zen note. But when it comes to recipes you have posted MANY that I would never thought was possible (hello somehow low fat but the best gingerbread cake), so don’t ever lose the impossible…HA! attitude in that respect😊 Not even considering the health aspect, granola with nut butter is SO much yummier than oil if you ask me! Totally agree, it’s key😋 Even I can be patient every now and again. Happy monday Brandi and thanks for sharing those cute little muffins on IG!
Oh heeellooo love, this recipe is amazing. I haven’t thought of a syrup free and oil-free granola recipe either. I love the almond butter and dates in here a lot. This inspired me for sure. Just made one with coconut cream, which turned out amazing. Much love
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Coconut cream in granola??😱 Like from a can of coconut milk–that’s an amazing idea! And totally delicious I bet too. I hope you share it soon. It’s fun to push the usual maple syrup + coconut oil bounds a bit🤗 Thanks dear! xo
Praise the granola gods (and you)! 😂😂 I remember trying to make a date sweetened granola a long time ago and it was an epic fail! Haha! So thank you for creating this! I have all of the ingredients on hand and this sounds like the perfect way to reintroduce oats…although I don’t trust myself to stop at just a little sample 😉 I was always a snack by the handful granola kind of girl, but I also loved sprinkling some on top of my smoothies/smoothie bowls. Yum! Can’t wait to try!! Also, I totally relate to your stubborn irrational optimism 🤗 especially the sharing a pint of ice cream 😆 Hope you have a great weekend, Natalie! ❤️
I don’t know if your body will agree or not, but I for one certainly think in the form of a crunchy date-sweetened cluster is the IDEAL way to try adding oats back into your life🤗 Ooooh I’m so so excited for you and have all my fingers and toes crossed (plus whoever’s fingers these are too lol🤞🤞) Haha thanks for relating–I mean if I wanted to share I would’ve bought the half gallon😆 Happy weekend to you too my dear💖
Natalie!!! We just got done munching on some of this and it’s sooooooooo good!! 😍😋 I had maybe 1/8-1/4 cups worth and I’m letting my system settle to see if oats and I have rekindled our friendship 🤞🏼🤞🏼🤞🏼 We used 1/4 cup of almond butter and 1/4 cup of tahini (I chose to go heavier on the butters since you said it was yummier). Since I know willow can be finicky with seeds/nuts in her granola, I used chia seeds instead of pumpkin seeds and chocolate chips found their way in this batch – not sure how that happened 😉 Love the crunch and flavors and that it’s not overly sweet…that is until you get a cluster with chocolate! Definitely keeping this in our rotation! Thumbs up from my little family ❤️❤️❤️
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Eeeeep! I am so so excited to hear how mission Mandy + Oats goes🤗 Oooh I bet tahini is extra yummy in there too, I’ve grown to like tahini more but I still forget about it most of the time. And with chocolate chips too I think you created an entirely different but very delicious tahini chocolate chip flavor that now I need to try! I imagine with the chocolates chips you could even get away with less dates…but then again why😉 Thanks for trying it and the amazing feedback as always❤️ xo
Hello!
I live in LA and I usually shop at a grocery store that has date paste! Its the best, I use it for EVERYTHING. Anyway, any suggestions on how to convert your measurements to that of already made date paste?
How lucky! I didn’t measure post blending, but I’d estimate you would need about 3/4 cup date paste. You do still need to blend in the almond butter though otherwise it won’t turn out crispy. Hope that helps!
So helpful! Thank you!
Amazing recipe!! I used toasted coconut flakes instead of oats as I do not tolerate well. It did brown a little faster than your suggested bake time but not by much. Maybe my oven is a little hotter than yours. I have been eating paleoish for 5 years and forgot how much I enjoyed granola until I say your recipe. Thank you so much! I found your site recently but so far everything I have tried has been delicious.
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Coconut flakes in place of all of the oats and that worked? This is amazing to know, thank you for sharing!! Because I have gotten many questions for a grain-free variation on this one and just for my own knowledge. I am so happy you liked it and woohoo for granola back in your life 🙂 Enjoy!
Well I am not the best at measuring all my ingredients, life with a toddler/baby/husband that works out of town. I used Elan coconut from costco and they are big flakes/shavings but it was roughly the same quantity as the oats. I did throw in some walnut pieces and cranberries as well!! Hope that helps for any questions you have received about grain free.
I so so appreciate you taking the time, thank you Kendra! That sounds so good, you have inspired me to try it very soon😊
What do you think if I try dehydrating the granola? I don’t have an oven in my flat and I need to get a new toaster oven.
Hmm I don’t have a dehydrator so I can’t say for sure, but I think it’s worth a try! It will take quite a while but I think it will eventually work 🙂 Good luck Tina!
Wow, Natalie! This look AMAZING! You are such a talent!
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You are too kind, thanks Julie!
Very interesting! I think I’ll have to experiment with prunes or dried apricots for a different flavour profile. Awesome idea. Thank you!
I’ve had another reader successfully make it with apricots, so yes I think either would be worth a try! Enjoy 🙂
Just made this, but with a few substitutions as to what I have at home. Instead of hemp seeds added sunflower seeds. Instead of almond butter added tahini. Then figured an extra turmeric is good in everything, so a teaspoon of that and some golden raisins. The tahini plus turmeric combo is so very nice 🙂
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Oooh that sounds marvelous, I love the turmeric idea–golden granola! Thanks for the feedback and sharing Luize, and enjoy the rest 🙂
Hey!! These look so good!! But I noticed the recipe says 300 but video says 350 🙁 what do I do?? Help!! ❤️
Ooops my bad! It’s supposed to be 300F, the video is incorrect. Sorry!
Currently loving this recipe. I never find a store-bought granola that I liked and just thought that I am not a granola person. Since the weather is getting warmer, I wanted something I can eat in the morning that is not hot (oatmeal) or cold (smoothie) and wanted to give granola another chance. I used this recipe and combined it with your OIL-FREE CHOCOLATE COCONUT GRANOLA recipe. I always change recipes if it’s not baking, because I think it’s just very personal. I kept most of the ingredients in this recipe in different quantities but used flax meal instead. Then I added rice crisps, cacao, coconuts, sunflower seeds, maca powder, cacao nibs, and pecans. After I cooked it using your instructions, mine came out a bit on the softer side with some crunch, which I discovered I much prefer to crispy granola. I eat this with almond milk + fresh blueberries or strawberries + dried mulberries + buckwheat groats + maple syrup and more almond butter. It is so good! Apparently I am a granola person =)
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I love the idea of kind of meshing those two recipes together, what a delicious sounding mix of ingredients! Did you use the medjool date mixture from this one still? The date-sweetened version is less flexible and will sometimes come out soft if you change the amount of water/nut butter at all. But as long as you still like it, who cares! That sounds like an absolutely delish breakfast, and I’m happy I could help you find your inner granola lover🤗
yes! I used the date + almond butter + water mixture. I made it now 3 times already =) I noticed that when I crowd the oven pan the granola comes out softer, and if I make it in two pans then it becomes crispier. I love it! Thanks again for the great idea of blending dates and the recipes!
Yes that makes sense, too crowded and the moisture won’t be able to evaporate as well. I’m happy you found the trick, and hopefully there are many more delicious batches to come🤗
Should I use smooth or crunchy nut butter and can I sub chia for flax?
I used smooth, but really either will be fine here. And yes, chia seeds will work!
Thank you! Also sorry to bother you but what kind of oats would you recommend- steel cut, rolled or quick cooking?
Rolled oats are my favorite for granola!
Thank you for your help! I made this with rolled oats, chia seeds and crunchy peanut butter, and swapped 1/2 cup of seeds for oats (as seeds are quite expensive) but next time I might try this with peanuts as well. Really nice and I can’t wait to try some variations!
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That sounds delicious! I bet the chunky peanut butter made it really yummy, I love that idea. Thanks for the feedback and happy snacking 🙂
This is fantastic! The only thing I would change is to bake it for an extra 15 minutes (maybe it’s just my oven that’s weak though). Plus I added some raisins and replaced the flax seeds with buckwheat and replaced the hemp seeds with teff but that’s just personal preference (super tasty though). Thank you so much for this, it’s my new breakfast!
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Your version sounds delicious! Thanks for the feedback Emma 🙂
I’m really excited to make this recipe! Do you think quick rolled oats would work?
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Sure! Just a slightly different texture😊
how long will this keep?
A couple of weeks at least in an airtight container 🙂
Great recipe – thank you. I made the recipe today using purchased date syrup (left over from a trip to Israel) so I used 1/2 cup, mixed with 1/4 almond butter, and the resulting granola was A+. Your directions were helpful. I will make again with the homemade date syrup.
Tossed in some pecans and pistachios because granola is flexible and just had to remember to watch that they didn’t scorch.
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Date syrup from Israel–wow I’m jealous! I bet that tasted amazing here, I am so happy the granola turned out well🤗 Oh I love that about granola too, just throw in any nuts/seeds and it (almost) always turns out well. Thanks for the feedback Sarah!
Have you tried this with popcorn? Dates with coconut butter instead of almond butter… to make a caramel popcorn 🍿 just a wild idea hehe
Whoa that is an awesome idea, I am so curious to try it now!! My only concern is the moisture of the dates might make the popcorn soggy, but still worth a try if you ask me😊
Yesss!! Let’s try it nowwww and compare notes hehe
So in love with this recipe, thank you so much for a fruit sweetened granola! This has become a staple for us at home, we make half into gtanola and the other half into balls for my kids.
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YAY! Aww that makes me so happy to hear🤗 Wait…granola balls?? Okay that is genius, do you just roll them and bake? I have to try that. I am so happy you and you family like it, thanks for the feedback Amy!
Hi Natalie! Yeah they are a bit sloppy to work into a ball, but it can be done! I just cook them a bit less (so they are softer to eat) and turn them halfway through. It’s a great protein/good fat snack!
Good to know! Thanks for getting back to me, I gotta try this. They almost sound like popcorn balls so could be fun for the holidays too 🙂
SO – SO good! I made this granola to give as a birthday present to my mother in law and I’m hoping it cools off
quickly so I can gift wrap it – I can’t stop ‘testing’ it. I mixed in some raisins, coconut and dried apples. Amazing!
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Hahaha warm granola straight off the pan is too good to resist…I feel ya😆 That sounds like a delicious mix-in combo, thank you for sharing all your wonderful ideas you are inspiring me now🤗🤗 Hope she loves it!
DELECTABLE!!!! 🙂
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DELECTABLE!!!! 🙂 yummmmm
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DELECTABLE!!!! 🙂 yummmmmy
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I am so happy you liked it! Haven’t made this one in a while, but one of my faves too😋
I thought this was bland tasting. I’ve made homemade granola for years and wanted to like using dates for the sweetener and liked the addition of the nut butter. But it’s not as crunchy as other granolas I’ve made ( with butter or coconut oil). I cooked it as long as I could (before it got too dark) but it’s just not as crisp as other granolas. I’ll try adding nut butter to my other version for a variety on the flavor.
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Aw bummer, sorry you didn’t like it Nancy😕 Maybe try this one instead with sunbutter (or swap in another nut/seed butter!): https://www.feastingonfruit.com/sunbutter-granola/
Absolutely delicious!!! Next time I will reduce the second half of the cook time to 12-15 minutes. It was getting pretty brown after the total time of 40 minutes.
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YAY!! I am so so happy you liked it, and good to know on the bake time 🙂 Thanks Kim!
I made half a batch. I used most of the ingredients listed in this recipe, though I switched out almond butter with EVOO due to allergies. I also added in one banana for extra sweetness and flavour. For the oats, I used quick cooking rolled oats.
The granola turned out delicious! I think I should’ve pre-toasted the oats though for the extra crunch since I didn’t use almond butter. Thank you for this recipe! 🙂
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I absolutely love the sound of your variation, never made granola with EVOO but I’m intrigued to try it now😋 My guess is it was the banana that made it less crunchy actually, anything with some natural water in it like fruit will make granola more chewy. But so happy you liked it, appreciate the feedback!
Howmany days we can store in airtight container in room-temperature in india
🙏
It will last at least a week as long as it’s well sealed!
Finally a Maple free granola- one of the kiddos are highly allergic to maple and maple products. Also Can I use sun butter as a 1:1 substitute for the almond butter.Can’t always eat top 8 allergens- I’ve still got to chauffeur the fam for auditions.
Yay so happy you found this one then!! I actually never knew maple could be an allergen, so appreciate the enlightenment too. Yes sunbutter will be perfect in place of almond butter, possibly better if you ask me😋 Hope you guys love it!