If you'd like to toast the walnuts, preheat your oven to 350°F. Spread the walnuts on a rimmed baking sheet. Toast until fragrant, 8-10 minutes. Allow them to slightly cool.
Transfer the walnuts to your food processor. Process them on high. Stop 3-4 times to scrape the sides with a spatula and allow the food processor to rest. Process until smooth and creamy, for 10-15 minutes.
If using, now is the time to add the sea salt, honey, and coconut oil to the food processor. Process until smooth and fully incorporated, for 1 more minute.
Use immediately, or store in the fridge, in an airtight container, for up to four weeks.
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Notes
The nutrition info assumes that salt, honey, and coconut oil were added.The nutrition for 2 tablespoons (32 grams) of raw walnut butter with no additions is basically the nutrition info for 32 grams of raw walnuts: Calories 208, Fat 21 g, Saturated Fat 2 g, Sodium 1 mg, Carbs 4 g, Fiber 2 g, Sugars 1 g, Protein 5 g.Although raw walnut butter is very good without any additions, its flavor is very mild - almost bland. So if you want a more pronounced flavor, I recommend toasting the walnuts and using the optional ingredients - salt, honey, and coconut oil.