Mustard 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 real secret here, coaxing out a toasty, nutty depth that store-bought versions rarely match. A little coconut oil helps the food processor along, while honey and sea salt round everything out into a perfectly balanced spread. The optional vanilla extract adds a subtle warmth that makes it taste almost indulgent without straying from clean, whole-food ingredients. Store-bought nut butters can be a minefield for anyone avoiding certain condiments and additives, with labels that often hide surprising extras in the fine print. Making it yourself means you know exactly what went in — nothing more, nothing less. Spread it on apple slices, swirl it into a smoothie, or eat it straight off the spoon — no judgment here. It keeps in the fridge for up to three weeks, so one batch goes a long way.
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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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