Xanthan Gum Free Paleo Almond Butter
Roasting whole almonds before blending is the secret move that takes homemade nut butter from good to genuinely craveable. The heat deepens their flavor and coaxes out their natural oils, so by the time coconut oil, honey, and a pinch of sea salt join the party, you end up with something rich, lightly sweet, and impossibly smooth. Many store-bought almond butters sneak in stabilizers or thickeners to keep the texture consistent on the shelf — this recipe skips all of that entirely, relying on nothing but the almonds themselves and a little patience with the food processor. The result is a clean, wholesome spread that works on everything from apple slices to a spoon straight out of the jar. A splash of vanilla extract is optional but highly recommended if you want that extra warmth in every bite. Store it in a glass jar and it keeps beautifully in the fridge for up to three weeks — though it rarely lasts that long.
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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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