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Vanilla Espresso Almond Butter

by Tiffany Lo featured in Homemade Nut Butters 4 Ways


for 12 servings

  • 3 cups
    roasted almond (420 g)
  • 1 tablespoon
    instant espresso powder
  • 1 teaspoon
    vanilla extract
  • 2 tablespoons
    canola oil

Special Equipment

  • food processor
    Calories 196
    Fat 17g
    Carbs 6g
    Fiber 3g
    Sugar 1g
    Protein 6g

Estimated values based on one serving size.



  1. 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.
  2. In a food processor, blend roasted almonds. Scrape down the sides when necessary.
  3. Once the almonds look creamy, add the espresso powder and vanilla extract.
  4. Continue blending until the mixture turns into a ball and evens out again.
  5. Slowly add canola oil while still blending.
  6. Pour into a jar, store in a refrigerator and use within one month.
  7. Enjoy!




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