Black Pepper Free Paleo Almond Butter
Homemade almond butter is one of those pantry staples that tastes dramatically better when you make it yourself, and this paleo-friendly version proves exactly that. Roasting the almonds first is the secret — it deepens their flavor and helps them release their natural oils faster in the food processor, giving you that silky, pourable consistency without any shortcuts. A touch of coconut oil, honey, and sea salt round everything out into something that feels almost indulgent, with an optional splash of vanilla that takes it somewhere genuinely special. Store-bought nut butters can be a minefield of unnecessary additives and spice blends that sneak in unwanted ingredients, so controlling every element at home is a real win. The process takes a little patience while the food processor does its thing, but the payoff is a glossy, rich butter that flows slowly off a spoon in the most satisfying way. Spread it on apple slices, swirl it into smoothies, or eat it straight from the jar — no judgment here. Stored in a glass jar in the fridge, it keeps for up to three weeks, which means one batch goes a long way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!