If you'd like to toast the walnuts, preheat your oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Toast until fragrant, 8-10 minutes. Allow to slightly cool.
Transfer the walnuts to your food processor. Process on high, stopping 3-4 times to scrape the sides with a spatula and allow the food processor to rest, until smooth and creamy, 10-15 minutes.
If using the optional additions, now is the time to add the sea salt, honey and coconut oil to the food processor. Process until smooth and fully incorporated, 1-2 more minutes.
Keep the walnut butter in an airtight container. I keep it on the kitchen counter, but I use a little every day so it only lasts about a week. If you plan to store the walnut butter for longer, I suggest storing it in the fridge. If stored at room temperature, some oil separation will occur - stir before using.
Nutrition for 2 tablespoons (32g) of raw walnut butter with no additions is basically the nutrition info for 32 grams of raw walnuts: Calories 208, Fat 21g, Saturated Fat 2g, Sodium 1mg, Carbs 4g, Fiber 2g, Sugars 1g, Protein 5g.