Barley Free Paleo Almond Butter
Homemade nut butter is one of those kitchen projects that sounds fancier than it actually is, and the result is so much better than anything you'll find on a store shelf. Roasting the almonds first is the real secret — it deepens their flavor and helps them release their natural oils faster, so the food processor does less work and you get a richer, more complex butter in the end. A touch of coconut oil keeps things silky, while honey and a hint of vanilla round out the flavor without making it cloyingly sweet. Store-bought versions often sneak in additives, fillers, or grain-derived ingredients that can be hard to spot on a label, so making your own means you know exactly what's in the jar. The whole process takes patience more than skill — just let the food processor run, scrape down the sides, and watch a pile of plain nuts transform into something genuinely craveable. Spread it on apple slices, swirl it into a smoothie, or eat it straight off the spoon — no judgment here.
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Learn more →Ingredients
16 servings
- 3 cups raw almonds
- 1 tbsp coconut oil, melted
- 1 tbsp honey
- ½ tsp fine sea salt
- ½ tsp vanilla extract (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and roast for 10–12 minutes, until they are fragrant and the skins have deepened to a rich brown — watch closely in the last 2 minutes, as they can darken quickly.
- 2
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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