This easy recipe keeps very well in a covered glass container for up to 5 days.
Great to make ahead for the week and use in your favorite smoothie, too!
*Super Swaps: This recipe is great to follow for any nut butters. Simply swap out almonds for cashews, hazelnuts, sunflower seeds, pecans, peanuts, etc. You can also add in cinnamon for extra flavor.
In a medium bowl, cover the almonds with purified water. Add a dash of sea salt and let them soak overnight.
Drain the almonds and place them on a paper towel to dry.
Preheat oven to 350 F.
Line a baking sheet with parchment paper and place almonds on the sheet in a single layer. Roast for about 5 minutes.
In a food processor, grind the almonds until they become a fine powder.
Add the coconut oil to the food processor and continue to grind the nuts for 10 to 15 minutes, stopping to scrape down sides as needed.
Add the honey and grind for another 10 minutes, stopping to scrape down sides as needed, until the butter is smooth and creamy.