Capsaicin Free Paleo Almond Butter
Creamy, rich, and made entirely from scratch, this almond butter is the kind of pantry staple that makes you wonder why you ever bought the store-bought version. Roasting the almonds first is the secret — it deepens their flavor and coaxes out the natural oils that give the finished butter its silky, pourable texture. A touch of coconut oil, honey, and sea salt round everything out into something that tastes genuinely indulgent without straying from clean, whole ingredients. For anyone navigating a capsaicin-free lifestyle, this is a completely safe spread — no spice blends, no hidden heat, just simple ingredients you can see and trust. The food processor does the heavy lifting, transforming those roasted nuts through a satisfying progression from crumble to paste to glossy, smooth butter right before your eyes. It keeps in the fridge for up to three weeks, so you can make a big batch and have it ready for toast, apple slices, smoothies, or straight off the spoon whenever the craving hits.
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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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