Homemade almond butter is so easy to make at home – and cheaper, too! This version includes vanilla extract and whole espresso beans for a unique, flavor-packed spread. Perfect for slathering on toast, pancakes, and waffles, or as a dip for pretzels and fruit. Straight spoonfuls, too. 😉
Breakfast! It’s one of my favorite meals and a source of frustration all at once. I know I’ve touched on this before, but I go through mega phases with breakfast. Either I eat the same thing every day for months, or I’m staring into the fridge and/or cabinets each morning wondering what combination of breakfast-friendly foods I feel like that morning. The past few months have been filled with wildcard A.M meals, like peach mango smoothies, this blueberry chai french toast bake, and plenty of freezer honey crunch almond pancakes, all of which are fab, but I *think* I’m heading into a new phase. An almond butter phase.
Almond butter on toast, almond butter on pretzels…I could write a Dr. Seuss book on all the ways I eat almond butter. Straight with a spoon included! One of my supermarket indulgences lately has been treating myself to a new and exciting flavor, and I may or may not have squealed when I saw a vanilla bean + espresso version. I bought it, I loved it, I devoured it…but it was a little pricey for the crazy amount I eat each week. I’m talking having it for breakfast, and then bringing the jar with me to work so I could have it again as an afternoon snack. Oof!
Obviously a homemade version was on my mind.
This vanilla espresso almond butter is a cinch to whip up and adds an extra special flavor dimension to a staple. This almond butter recipe uses just three ingredients and a food processor (I love my Ninja
Speaking of espresso beans, I had the hardest time finding whole bean espresso at my local grocery store. There was one variety, but it was pretty expensive for just 8 oz. of beans. Instead, I ordered a whopping 2.2 lb bag of Lavazza Gran Crema whole espresso beans from Amazon and only spent a few dollars more than the 8 oz. one at the store. If there’s anything that’ll invigorate you in the morning, I swear it’s taking in a big whiff of espresso beans. Goooood morning!
So, almonds, vanilla extract, and espresso beans are blended until everything is nice and mostly smooth – and that’s it! I love recipes like this. 🙂 I’ve been eating a tablespoon or two along with multi-grain crackers before work and it’s held me over until lunchtime, which is a rarity given my snack attack-ing tendencies. Same thing goes for my afternoon snack – it staves off any hints of hangriness while I prepare dinner after work. This almond butter is a keeper!
- 1 1/2 cups roasted, salted almonds (you may use unsalted if you prefer)
- 1-2 tbsp whole espresso beans, to taste
- 1/4 tsp vanilla extract
- Place all ingredients in a food processor and process for 2-3 minutes, occasionally stopping to scrape down the sides with a spatula. Mixture will become very finely chopped, to sandy, and then will begin to resemble a creamy almond butter as the oil from the almonds releases. Continue processing until almond butter is a smooth, spreadable consistency.
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This is the most awesome almond butter EVER! Seriously, vanilla AND espresso?? I’m obsessing over here. I’m pretty sure I would end up putting this on like everything. 😉 LOVE.
Haha thanks Sarah! This definitely has been going on everything!
Yes to the almond butter! I had this in Alaska and it was amazing. Nicely done!
Thanks Kristi! 🙂
Wow does this look good, Alyssa! I just made my own peanut butter, so I can’t wait to try this almond butter! Such a great idea!
I’ve got to make homemade peanut butter soon – I can’t believe I haven’t already! It amazes me every time how homemade nut butter breaks down and becomes creamy practically on its own. Thanks Gayle!
Woah…this flavor combo has me drooling right about now! I’ve never thought of adding espresso to almond butter, but I can totally see how it would be delicious! And yes, I totally agree with you about whole bean, espresso roasted beans…they are way too hard to find in our local grocery store. Thanks for the Amazon tip!
Thanks David! Those espresso beans are such a neat flavor twist. And Amazon is definitely the way to go! I have a Prime membership and it’s one of the most useful things ever!
Oh my goodness, does this ever look amazing? I don’t know if any would make it onto my toast…straight spoonfuls for this girl 😉
Haha I definitely give it a ‘taste test’ before spreading it on toast or dipping crackers in it. Thanks Denise!
I’ve been loving almond butter lately and this espresso version needs to happen soon! This looks incredible, Alyssa! And perfect on just about everything, I could eat this by the spoonful 😉
Thanks Danielle! Spoonfuls definitely have been happening. 😉
Oh yes to adding espresso to almond butter — best idea ever! I make almond butter weekly, and this I need to try. I’m dying for a big spoonful right about now. 🙂
Thanks Marcie! I’m hooked on homemade almond butter big time now. This batch has disappeared so quickly!
OMG! omg omg! This looks SO GOOD! I am currently super addicted to almond butter so this is right up my alley!
Thanks Annie! Almond butter is just too good. This one tasted SO close to the store-bought inspiration – I was pumped!
I’m in a major breakfast rut right now too. Just cereal, cereal and more cereal. I need to mix it up with this delicious almond butter!
I’ve definitely been in the cereal rut before, too. I think you would love this almond butter!