High Fructose Corn Syrup Free Paleo Almond Butter
Most store-bought nut butters are loaded with added sugars, and even the "natural" ones can sneak in sweeteners derived from corn. Making your own means you control every single ingredient — and this version keeps things beautifully clean with just roasted almonds, coconut oil, a touch of honey, and sea salt. Roasting the almonds first is the real secret here: it deepens their flavor and helps them release their natural oils faster in the food processor, giving you a rich, glossy butter without any fillers or stabilizers. The result is thick, creamy, and just lightly sweet — the kind of thing you'll want to eat straight off the spoon. A splash of vanilla extract takes it somewhere almost dessert-like, though it's completely optional if you prefer a more neutral, savory spread. It keeps in the fridge for up to three weeks, so one batch goes a long way on toast, apple slices, or stirred into oatmeal. Once you taste how good the homemade version is, going back to the jarred stuff will feel like a serious downgrade.
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!