Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Toss almonds with maple syrup, to coat, and spread in an even layer on lined baking sheet.
Roast in oven 10 minutes. Remove from oven and let cool.
Place roasted almonds, flax, chia, and hemp seeds in the bowl of a food processor and process until smooth and the oils have released. Add in coconut oil, cinnamon, and salt. Process until almond butter reaches desired texture. Store in a lidded jar in fridge, 2 weeks.
This recipe makes 2 cups. There are 32 tbsp. in 2 cups. Serving size is based on 2 tbsp. per serving.