Cinnamon Free Paleo Almond Butter
Homemade almond butter is one of those kitchen projects that feels almost magical — you start with a pile of raw nuts and end up with something silky, rich, and deeply satisfying. Roasting the almonds first is the secret move here, coaxing out a toasty depth of flavor that no store-bought jar can quite match. The food processor does the heavy lifting, slowly breaking the nuts down from dry crumbs into a glossy, pourable butter as their natural oils release. A touch of coconut oil, honey, and sea salt round everything out into something that tastes indulgent but is made from nothing but wholesome, real ingredients. For anyone navigating spice sensitivities, this recipe is a breath of fresh air — so many commercial nut butters sneak in flavoring blends that can be hard to vet, but every single ingredient here is straightforward and easy to verify. Spread it on apple slices, swirl it into smoothies, or eat it straight off the spoon — it's that good. A jar of this in the fridge means you always have something nourishing and completely trustworthy within arm's reach.
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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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