Wheat Free Paleo Almond Butter
Homemade almond butter is one of those kitchen projects that sounds ambitious until you actually do it — and then you wonder why you ever bought the jarred stuff. Roasting the raw almonds first is the real secret here, coaxing out a deep, nutty richness before the food processor even turns on. Coconut oil helps the blend go silky smooth, while honey and a pinch of sea salt round everything out into something that tastes genuinely indulgent. A splash of vanilla, if you choose to add it, pushes the flavor into almost dessert territory without any added sweetness that feels out of place. For anyone navigating a wheat-free lifestyle, store-bought nut butters can be a minefield of shared-facility warnings and surprise additives. Making it yourself with five clean ingredients means you know exactly what's in the jar — no label anxiety required. The finished butter keeps in the fridge for up to three weeks, so one batch goes a long way on toast, stirred into oatmeal, or eaten straight off the spoon when no one is looking.
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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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