Nitrate & Nitrite Free Paleo Almond Butter
Homemade almond butter is one of those pantry staples that tastes dramatically better when you make it yourself, and this version proves exactly why. Roasting the raw almonds first coaxes out a deep, nutty richness that no store-bought jar can quite match, and the coconut oil helps everything blend into a silky, pourable consistency that feels almost luxurious on a spoon. A touch of honey rounds out the flavor without making it cloying, and the optional vanilla adds a subtle warmth that takes it from basic to genuinely craveable. For anyone avoiding processed preservatives and additives, this recipe is a straightforward win — every single ingredient is whole and clean, with nothing hidden in the label. Many commercial nut butters sneak in stabilizers or flavor compounds that can be hard to vet, so blending your own batch at home puts you fully in control. It keeps in the fridge for up to three weeks, which means you can spread it on apple slices, swirl it into smoothies, or eat it straight from the jar all week long without a second thought.
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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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