Hazelnut Free Paleo Almond Butter
Homemade nut butter is one of those kitchen projects that feels almost magical — you start with a pile of raw almonds 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. A touch of coconut oil helps the butter reach that perfectly pourable consistency, while honey and a hint of vanilla round out the flavor without overwhelming the natural almond goodness. For anyone navigating hazelnut sensitivities, store-bought nut butters can be a minefield of shared equipment warnings and blended varieties that sneak in unwanted ingredients — making this from-scratch approach a genuinely stress-free alternative. Every single ingredient is straightforward and easy to verify, so you know exactly what's going into the jar. Spread it on apple slices, swirl it into smoothies, or eat it straight off the spoon — honestly, no judgment.
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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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