Regular cross-contaminated almond butters *have* gone up in price. So have raw almonds.
We pay 50% more for the raw almonds we use to make DH's almond butter (we roast them and purée) because his normal almond butter kept going up higher and higher. That old standby of his (not safe for me, but okay for him) has gone up 60% in cost.
Anything special or niche is going to have higher production costs because the supply is even more limited, so the production costs aren't being spread as broadly.