Dairy 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'd grab off a store shelf. Roasting the almonds first is the real secret — that 10-to-12-minute blast in the oven deepens their flavor and helps them release their natural oils faster in the food processor, giving you a silky, rich spread without any dairy or fillers. Coconut oil keeps things smooth and luscious, while a touch of honey and optional vanilla round out the flavor into something that tastes genuinely indulgent. The food processor does most of the heavy lifting; you just need a little patience as the almonds go from crumbs to paste to glossy, pourable butter. It's completely free of milk, cream, or any dairy-based additives — just whole, clean ingredients that happen to taste incredible. Spread it on apple slices, swirl it into smoothies, or eat it straight off the spoon — no judgment here. A jar of this in the fridge means you always have something satisfying and nourishing within arm's reach.
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!