Chicken Free Paleo Almond Butter
Roasting whole almonds before blending is the secret move that takes homemade nut butter from good to genuinely craveable. The heat deepens their flavor and coaxes out the natural oils, so by the time coconut oil, honey, and a pinch of sea salt join the party, you end up with something rich, lightly sweet, and impossibly smooth. A splash of vanilla is optional but highly recommended — it adds a warmth that makes this taste almost indulgent while staying completely grain- and dairy-free. The food processor does the heavy lifting here; patience through those first few minutes of dry, crumbly processing is all it takes before the almonds suddenly transform into a glossy, pourable butter. Store-bought versions often sneak in refined oils or additives that don't fit a clean eating approach, so making your own means you know exactly what's in the jar. Spread it on apple slices, swirl it into smoothies, or eat it straight off the spoon — no judgment.
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!