Brazil Nut Free Paleo Almond Butter
Homemade nut butter is one of those kitchen projects that feels almost too simple until you taste the result — rich, roasty, and so much better than anything from a jar. Roasting the almonds first is the real secret here, coaxing out deep, toasty flavor before the food processor does its work. A drizzle of coconut oil and a touch of honey bring everything together into a smooth, pourable butter that feels genuinely indulgent while staying completely grain-free and paleo-friendly. Store-bought almond butters can be a minefield for anyone avoiding certain tree nuts, since many are processed on shared lines alongside a whole roster of other nuts — making a batch at home puts you fully in control of every single ingredient. The process takes patience through a few minutes of processing, but watching the crumbled almonds slowly surrender their oils and transform into glossy, silky butter is oddly satisfying. Spread it on apple slices, swirl it into a smoothie, or just eat it straight off the spoon — no judgment here. A jar of this keeps in the fridge for up to three weeks, so 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!