Legume Free Paleo Almond Butter
Homemade nut butter is one of those kitchen projects that sounds fancier than it actually is, and the results blow anything from a jar completely out of the water. Roasting the almonds first is the real secret here — that 10-to-12-minute stint in the oven deepens their flavor and coaxes out the natural oils that make the whole thing come together into something silky and rich. A touch of coconut oil, honey, and sea salt round it out into a butter that tastes indulgent without relying on any fillers, stabilizers, or legume-derived ingredients that sneak into so many commercial spreads. The food processor does the heavy lifting, and watching the crumbly almond meal slowly transform into a glossy, pourable butter is genuinely satisfying. It keeps in the fridge for up to three weeks, so you can batch it once and enjoy it all week long on fruit, stirred into sauces, or eaten straight off a spoon. Whether you're navigating a specific dietary protocol or just want to know exactly what's in your food, this recipe puts you fully in control.
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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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