Mediterranean Diet Friendly Paleo Almond Butter
Roasting whole raw almonds before blending is the move that separates truly great nut butter from the flat, forgettable stuff you find on store shelves. The heat deepens their flavor and coaxes out the natural oils, so by the time coconut oil, honey, and a pinch of sea salt join the party, you end up with something genuinely luxurious. A touch of vanilla rounds everything out and makes the finished butter smell almost like dessert. This approach fits beautifully within a whole-foods, plant-forward eating style — every ingredient is minimally processed and recognizable, which is exactly the kind of transparency that makes this style of eating so satisfying. Spread it thick on apple slices, swirl it into oatmeal, or eat it straight off the spoon — no judgment. The batch keeps in the fridge for up to three weeks, so one round of roasting and blending sets you up for a long stretch of easy, nourishing snacking.
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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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