Pork Free Paleo Almond Butter
Homemade almond butter is one of those kitchen projects that feels almost magical — you start with a pile of raw nuts and end up with something silky, rich, and deeply satisfying. Roasting the almonds first is the secret move here, coaxing out a toasty, nutty depth that store-bought versions rarely match. A little coconut oil helps the butter reach that perfectly pourable consistency, while honey and a touch of sea salt round everything out into something that tastes genuinely indulgent. The optional vanilla extract is a small addition that makes a surprisingly big difference if you're spreading this on fruit or stirring it into a smoothie. Because it's made entirely from whole, minimally processed ingredients, you never have to squint at a label wondering what's actually in there. It keeps in the fridge for up to three weeks, so one batch goes a long way — though honestly, it tends to disappear faster than that.
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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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