Pescatarian Paleo Almond Butter
Creamy, rich, and made entirely from scratch, this almond butter is the kind of pantry staple that makes everything it touches taste better — from morning toast to smoothie bowls to a spoon eaten straight over the sink. Roasting the almonds first is the secret move here, coaxing out a deep, nutty fragrance before the food processor does its work. The transformation from dry crumbs to glossy, pourable butter happens gradually, and watching it come together is genuinely satisfying. A touch of coconut oil helps the texture stay silky, while honey and a pinch of sea salt balance the natural bitterness of the almonds into something that tastes almost indulgent. Store-bought versions often sneak in refined oils, added sugars, or stabilizers — making your own means you know exactly what's in the jar. 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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