Shellfish 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 is the secret — it deepens their flavor and coaxes out the natural oils that give the finished butter its silky, pourable texture. Coconut oil, honey, and a touch of sea salt round everything out into something that feels almost indulgent while staying completely grain-free and whole-food focused. A splash of vanilla is optional but genuinely worth it if you plan to spread this on fruit or stir it into a smoothie. The food processor does the heavy lifting here, and watching the crumbly almond meal slowly transform into glossy, flowing butter is oddly satisfying. Store it in a glass jar in the fridge and you'll have a clean, versatile spread ready to go for weeks — no mystery ingredients, no fillers, just real food.
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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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