Vanilla Espresso Almond Butter
from the video
Homemade Nut Butters 4 Ways
for 1 jar
3 cups roasted almond
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
2 tablespoons canola oil
NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread almonds onto a baking tray and bake for 10-12 minutes or until you can smell them.
In a food processor, blend roasted almonds. Scrape down the sides when necessary.
Once the almonds look creamy, add the espresso powder and vanilla extract.
Continue blending until the mixture turns into a ball and evens out again.
Slowly add canola oil while still blending.
Pour into a jar, store in a refrigerator and use within one month.
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