This creamy, roasted almond butter comes together with just a handful of simple, whole-food ingredients ā no fillers, no gums, no mystery additives. Roasting the almonds first deepens their flavor into something warm and nutty before they're processed low and slow into a silky, pourable spread. A touch of melted coconut oil helps everything blend into that perfect drippy consistency, while a bit of honey and vanilla round out the flavor with just enough natural sweetness. Sea salt ties the whole thing together, giving it that irresistible sweet-savory balance you want in a good nut butter. It's an easy make-ahead staple that fits beautifully into a calming, anti-inflammatory pantry, whether you're spreading it on fruit, stirring it into oats, or eating it straight off the spoon. Homemade means you control exactly what goes in, which makes this version a smart, feel-good swap for the store-bought jars loaded with added oils and sugar.
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Learn more ā16 servings
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.3 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
Preheat the oven to 350Ā°F (175Ā°C). Spread the almonds in a single layer on a baking sheet and roast for 10ā12 minutes, until they are fragrant and the skins have deepened to a rich brown ā watch closely in the last 2 minutes, as they can darken quickly.
Remove the almonds from the oven and let them cool on the baking sheet for 10 minutes, until just warm to the touch.
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