Celery Free Paleo Almond Butter
Homemade nut butter is one of those kitchen projects that sounds fancier than it actually is, and the results blow anything from a jar completely out of the water. 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 its job without any added fuss. Coconut oil keeps the texture silky and smooth, while a touch of honey and sea salt round everything out into something that tastes genuinely indulgent. A splash of vanilla takes it even further if you're feeling it. The whole thing comes together with just a handful of clean, whole ingredients and zero fillers, thickeners, or anything you'd need to second-guess at the grocery store. Spread it on apple slices, swirl it into a smoothie, or eat it straight off the spoon — no judgment here. Store it in a glass jar in the fridge and it'll keep for up to three weeks, ready whenever a 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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