Pregnancy Friendly Paleo Almond Butter
Creamy, rich, and made entirely from whole ingredients you can actually pronounce, this homemade almond butter is the kind of snack that earns a permanent spot in your fridge. During pregnancy, store-bought nut butters can be a minefield of added sugars, hydrogenated oils, and preservatives you'd rather avoid — making a batch from scratch puts you fully in control. Roasting the raw almonds first is the secret to that deep, toasty flavor, and the coconut oil helps the food processor work its magic into a silky, pourable consistency. A touch of honey rounds everything out without going overboard on sweetness, and the optional vanilla adds a warmth that makes it feel almost indulgent. Almonds are a fantastic source of healthy fats, protein, and folate — all nutrients that matter a great deal right now. Spread it on apple slices, stir it into oatmeal, or eat it straight off the spoon — no judgment here. A single batch keeps in the fridge for up to three weeks, so you'll always have something nourishing within arm's reach.
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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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