Turkey Free 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 straight-up spoonful straight out of the jar. Roasting the almonds first is the secret weapon here, coaxing out a deep, nutty fragrance before the food processor does its magic. The transformation from dry crumbs to silky, pourable butter is genuinely satisfying to watch, and the payoff is a spread that's far more flavorful than anything you'd grab off a store shelf. A touch of coconut oil keeps the texture smooth, while honey and a hint of vanilla round out the flavor without overpowering the almonds themselves. Since it's built on whole, simple ingredients with no grains, legumes, or additives, it fits naturally into a grain-free, ancestral-style way of eating. Store it in a glass jar in the fridge and you've got a versatile, clean-ingredient spread ready to go for up to three weeks.
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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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