Vanilla Espresso Almond Butter
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.
Prep Time 5 minutes
Total Time 5 minutes
- 1 1/2 cups roasted salted almonds (you may use unsalted if you prefer)
- 1-2 tbsp whole espresso beans, or 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.
I suggest starting with 1 tbsp of espresso beans, processing, and then taste testing. Add additional beans if you'd like a stronger espresso flavor.
This recipe yields approximately 8 oz of almond butter.
Serving: 1oz | Calories: 155kcal | Carbohydrates: 5g | Protein: 5.7g | Fat: 13.7g | Saturated Fat: 1.1g | Sodium: 88mg | Potassium: 193mg | Fiber: 3.1g | Sugar: 1.3g | Calcium: 50mg | Iron: 1.3mg