Pistachio Free Paleo Almond Butter
Homemade nut butter is one of those kitchen projects that feels almost too simple until you taste the result — and this version is genuinely hard to go back from. Roasting the almonds low and slow coaxes out a deep, toasty richness that no store-bought jar can quite replicate, and the coconut oil keeps the texture silky and pourable. A touch of honey and sea salt round everything out, and a splash of vanilla (if you're feeling it) pushes the flavor somewhere close to dessert. Because you're working with just a handful of clean, whole ingredients, there's no guesswork about what's actually in the jar — no shared equipment, no mystery additives, no cross-contact concerns from mixed-nut processing lines. The food processor does most of the heavy lifting; patience through the crumbly early stages is the only real skill required, and the payoff is a glossy, smooth butter that clings beautifully to apple slices, swirls into smoothies, or disappears straight off the spoon. It keeps in the fridge for up to three weeks, though it rarely lasts that long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!