Emulsifier Free Paleo Almond Butter
Most store-bought nut butters are loaded with stabilizers, emulsifiers, and mystery oils that keep them shelf-stable but add nothing you actually want. This homemade version skips all of that — just roasted almonds, a touch of coconut oil, honey, sea salt, and a splash of vanilla if you're feeling it. The magic happens in the food processor, where the almonds slowly release their natural oils and transform from dry crumbs into a glossy, pourable butter without any additives doing the heavy lifting. Roasting the almonds first deepens their flavor dramatically, giving the finished butter a rich, toasty warmth that no commercial jar can really match. The coconut oil helps achieve that silky, spoonable consistency, and the honey adds just enough sweetness to make it feel indulgent without tipping into dessert territory. Stored in a glass jar in the fridge, it keeps beautifully for up to three weeks — though it rarely lasts that long.
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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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