Walnut Free Paleo Almond Butter
Homemade nut butter is one of those kitchen projects that sounds fancier than it actually is, and the result is so much better than anything you'll find on a store shelf. Roasting the almonds first is the real secret — that 10 to 12 minutes in the oven deepens their flavor and helps them release their natural oils more easily during processing, giving you a silky, rich butter without any shortcuts. Coconut oil keeps things smooth and paleo-friendly, while a touch of honey and optional vanilla round out the flavor into something that tastes genuinely indulgent. For anyone navigating tree nut sensitivities around walnuts specifically, this is a clean, single-nut recipe with no mixed nut blends or mystery additives to worry about — just almonds and a handful of pantry staples. The food processor does most of the heavy lifting, and patience through those first few minutes of dry, crumbly processing is all it takes before the mixture transforms into a glossy, pourable butter. Spread it on apple slices, swirl it into smoothies, or eat it straight off the spoon — no judgment here.
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!