Citrus Free Paleo Almond Butter
Homemade nut butter is one of those kitchen projects that sounds fancier than it actually is, and the result is so much better than anything you'll find on a store shelf. Roasting the almonds first is the real secret — it deepens their flavor and helps them release their natural oils faster, so your food processor does less work and you get a richer, more complex spread. Coconut oil keeps the texture silky and smooth, while a touch of honey and sea salt balance the nuttiness perfectly. A splash of vanilla extract, if you choose to use it, rounds everything out with a subtle warmth that makes this feel almost indulgent. Citrus is nowhere near this recipe — no zest, no juice, no hidden extracts — so it's a genuinely safe, whole-food option for anyone navigating that restriction. It comes together with just a handful of clean, paleo-friendly ingredients and stores beautifully in a glass jar for up to three weeks in the fridge. Spread it on apple slices, swirl it into a smoothie, or eat it straight off the spoon — no judgment here.
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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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