Ginger 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 weapon here, coaxing out a toasty, nutty depth that no store-bought jar can quite match. The coconut oil helps everything come together into a smooth, pourable consistency, while a touch of honey and sea salt balance the flavor without overpowering the almonds themselves. For anyone navigating a sensitivity to warming spices, this recipe is naturally free of anything problematic — just clean, whole ingredients you can trust. The food processor does the heavy lifting, and a little patience through the processing stages is all it takes to go from crumbly meal to glossy, luscious butter. Spoon it over fruit, swirl it into smoothies, or eat it straight off a spoon — it keeps in the fridge for up to three weeks, so you'll have plenty of time to find your favorite way to use it.
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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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